The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Red wine ice-cream

11 September 2006

INGREDIENTS

(serves about six)

675ml red wine
½ cinnamon stick
2 cloves
320g butter
200g sugar
1 vanilla pod
6 egg yolks

METHOD

Pour 500ml red wine into a saucepan with the cinnamon stick and cloves and reduce by half.

Add the remaining red wine to the reduction and heat to 60ºC.

Using a hand mixer blend in butter sugar vanilla pod and egg yolks. Note: the temperature must not exceed 85ºC.

When the mixture thickens slightly move the vessel to a bowl with iced water and whisk until temperature drops to 20ºC. Freeze mixture in an ice-cream machine or overnight in a freezer.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking