The Caterer

Red wine ice-cream

11 September 2006
Red wine ice-cream


(serves about six)

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


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.

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