By The Spoonful


Red Wine Ice Cream

Wine Cream

Can I see some ID please? This is a frozen treat for only the adults. I hope you brought a designated driver because you might leave this post a little tipsy. Honestly, the only thing that keeps me from eating the whole ice cream batch in one sitting is the potential calorie content; sometimes it is better to not know what’s in your favorite food.

This sophisticated frozen treat has enough alcohol in the ice cream that it won’t freeze to a hard ice cream. It melts quicker since I don’t add any commercialized stabilizers such as guar gum or zantham gum.  I advise consuming this slow, just as you would your favorite wine. This will allow your taste buds to savor all the flavors of the wine and award your tongue with a velvet mouth feel.

If you do prefer a firmer ice cream, I suggest decreasing the amount of wine to about ¾ cup. If you prefer a less sweet red wine ice cream decrease the amount of sugar to about 1/2 cup or increase the amount of wine to 1 1/4 cup. If you want non-alcoholic ice cream  that still has the red wine flavor, then bring a whole bottle of wine to a simmer and let it reduce to a syrupy consistency. This will cook out the alcohol leaving only the fruity flavor of the wine.

eggs and sugar  Beaten eggs.

Wine/Egg Mixture  Ice cream base.

I like to use a cabernet sauvignon, merlot or any dry red wine since the dairy products and sugar in the ice cream will sweeten and smooth out the wine enough to satisfy even my sweet tooth. But any red wine will work.

IMAG0289 (640x383)  Ice cream

To finish off this frozen dish, you can add shaved dark chocolate. It is said that red wine and chocolate go hand in hand, and I agree. But the ice cream is perfect with or without the addition of chocolate. If you do choose to add chocolate, I recommend using candy melting chips. They melt more smoothly in your mouth from the frozen state than a grated chocolate chip or chocolate candy bar does.

You’ll be amazed how even a wine that pairs best with savory meaty dishes can display its underlying tones and tannins as a dessert. If you prefer something especially sweet, I would use a semi-sweet rose wine, though I haven’t tried this idea out myself.

Red Wine Ice Cream

by By The Spoonful


Makes About 1 qt.

  • 3 eggs
  • 3/4 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 1 cup half & half
  • 1 cup dry red wine, chilled
  • 1/2 cup dark chocolate, finely grated

In a large bowl beat eggs with sugar for 1 minute. Gradually whisk in heavy cream, half & half and chilled red wine.

Chill mixture for at least 1 hour. Pour mixture into your ice cream maker and process as per normal directions.

The ice cream will not firm up as regular ice cream does. It will have a thick ice cream shake consistency due to the alcohol content, as alcohol does not freeze.

*I prefer the flavor of Cabernet Sauvignon for the red wine in this recipe.

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