Red Wine Ice Cream!?? No Way! Might have to be incorporated into the festivities this weekend brings! Enjoy!
2 bottles full-bodied red wine, like cabernet sauvignon
2 cinnamon sticks
1/2 teaspoon whole black peppercorns
2 cups milk
2 cups heavy cream
1 1/4 cups sugar
1/4 teaspoon kosher salt
1/8 teaspoon vanilla extract.
1. Pour wine into a large pot and bring to a simmer. Add cinnamon sticks and peppercorns. Simmer until the wine is reduced to 1 cup (it should take about 1 hour).
2. In a large pan, bring the milk, cream and half of the sugar to a boil and turn off heat. In a bowl, whisk together yolks and remaining sugar. Temper the yolks into the boiling milk by gradually whisking about 1 cup of milk into the yolks and adding this back into the pot with the remaining milk. Stir in the salt and the vanilla. Whisk in the reduced wine. Set pan over a bowl full of ice to cool. Pour the chilled ice cream base through a fine mesh strainer. Process the base in an ice-cream maker according to the manufacturer’s instructions. Freeze at least 2 hours before serving.