Red Wine Ice Cream
This ice cream is ideal for garnishing fruit salads and as an ingredient in many such recipes. If used without freezing, it is something like a red-wine sabayon — also for fruit salads, as a sauce for waffles and sweets, and more.
Ingredients
| 650 ml | Marsala or sweet red wine of choice |
| 200 g | sugar |
| 320 g | butter |
| 6 pcs | egg yolks |
| 2 pcs | cloves |
| 1 pc | cinnamon stick |
| 1 pc | vanilla pod |
Instructions
- Put 500 ml of the wine in a small pot together with the spices; halve the vanilla pod, scrape out the inside and set it aside, and add the empty pod to the wine. Boil until reduced by half.
- Remove from the heat, top up with the remaining wine and take out the spices.
- Beat the butter with the yolks, the scraped vanilla seeds and the sugar. Pour in the hot wine, at which point the butter melts. Beat continuously so the eggs don't curdle.
- Place over a water bath and beat until it begins to thicken again.
- Put the mass in an ice-cream machine or freeze it in the freezer compartment, stirring from time to time so it stays smooth and doesn't form crystals.
- The ice cream is ideal for garnishing fruit salads and as an ingredient in many such recipes.
- If used without freezing, it is something like a red-wine sabayon — also for fruit salads, as a sauce for waffles and sweets, and more.