Cooking Made Easley
Red Wine Ice Cream
Submitted & made by AnnMarie Roth-Young, Easley Wine Steward
1 bottle of 2013 Easley Cabernet Sauvignon (chocolate aroma)
3/4 cup brown sugar
2 cups whipping cream
1 vanilla extract
4 egg yolks
1 cup half & half
1 cup of chocolate pieces
Pour the entire bottle of wine into a large pot. Simmer over a medium heat until it reduces to 1 cup of liquid. (Can take up to half an hour or more.) Set aside to cool.
Whisk together the brown sugar, whipping cream and half & half in a medium saucepan. Cook over medium heat, stir constantly until mixture begins to steam but not boil.
Meanwhile, in another bowl beat egg yolks and vanilla extract until thick and pale. Slowly pour cream into the egg yolks while constantly whisking the mixture.
Return the mixture to the stove and place back over a medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl.
Finally, stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool, before pouring it into your home ice cream maker
Red Wine Ice cream has a creamy texture and the chocolate pieces adds a wonderful taste. Serve your Red Wine Ice Cream freshly churned for maximum deliciousness.