Decadent Red Wine Ice Cream for Two

Ingredients

• 1 cup (240 ml) Dry Red Wine (e.g., Cabernet Sauvignon, Merlot)
• 1 cup (240 ml) Heavy Cream
• 1/2 cup (120 ml) Whole Milk
• 1/2 cup (100 g) Granulated Sugar
• 3 large Egg Yolks
• 1 teaspoon (5 ml) Vanilla Extract
• 1 pinch Pinch of Salt

Method

1. 1

   In a saucepan, combine the red wine and 1/4 cup (50 g) of the sugar. Bring to a simmer over medium heat and let it reduce by about half, until it's slightly syrupy. Remove from heat and let it cool slightly.

2. 2

   In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup (50 g) of sugar until pale and slightly thickened.

3. 3

   In another saucepan, heat the heavy cream and milk over medium heat until it just begins to simmer. Do not boil.

4. 4

   Temper the egg yolk mixture by slowly whisking about half of the hot cream mixture into it. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.

5. 5

   Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let it boil, or it will curdle.

6. 6

   Remove the custard from the heat and stir in the vanilla extract and pinch of salt.

7. 7

   Strain the custard into a clean bowl to remove any cooked egg bits. Stir in the reduced red wine.

8. 8

   Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled.

9. 9

   Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.

10. 10

    Transfer the churned ice cream to an airtight container and freeze for at least 2 more hours to firm up before serving.