Homemade ice cream made with vanilla and red wine. Served with chocolate and berries.
1 Bottle of Red Wine
135g Golden Caster Sugar
475ml Double Cream
250ml Full Fat Milk
1 tsp Vanilla Extract
4 Egg Yolks
Pour the wine into a heavy based saucepan and reduce over a medium heat for about an hour until you have 285ml liquid.
Set aside to cool.
Mix the cream, sugar, vanilla and milk together in a large saucepan and set over a low to medium heat.
Allow to warm through, but do not allow to boil.
In the meantime, beat the egg yolks until thick and pale.
When the cream mixture has begun to steam remove from the heat and gradually pour over the egg yolks, stirring after each addition.
When completely combined return to the pan, over a low heat and stir until thickened enough to coat the back of a wooden spoon.
Add the reduced red wine and stir together.
Allow to cool in the fridge for an hour then pour into an ice cream maker.
Churn the ice cream and then freeze according to the machine instructions – this can sometimes be overnight.
Serve the ice cream with chunks of chocolate and blackberries, if desired.
