Red Wine Ice Cream: the Ultimate Girl’s Night Treat
There are few things I love more in the world than getting a pedicure. There’s something so self-indulgent about it… it feels so luxurious. For me, it’s a rare treat.
Our pedicures were compliments of Feel Fabulous Mobile Spa. Catherine and Nav set up a spa right in Eschelle’s living room, which meant we could eat and drink and gossip to our heart’s content without bothering anyone else, all while being pampered. And we did! We drank sangria, ate pakoras, and talked and talked and talked. It was all extremely therapeutic, and I can’t really recommend it enough!
As is often the case with potlucks, I was responsible for the dessert. I wasn’t sure what to make, at first. What would be the ultimate girl’s night in treat? And then it hit me: ice cream + wine = red wine ice cream! Winning!!
A few notes about this recipe: first of all, ice cream made with booze is never going to freeze as hard as ice cream made without booze. The alcohol keeps the ice cream from getting really hard, so be prepared for more of a soft-serve consistency. Second, you’ll want to use a sweeter wine for this recipe, not something really dry. A sherry, a port, an ice wine, or a fortified wine would all work with this. I went with a fruit wine from Saltspring Vineyards that was recommended to me by the nice folks at Broadway Wine, and it worked really well. Your other option would be to use a table wine, but to reduce it on the stove for a while, thus concentrating the flavours and the sugar, and creating a more syrupy consistency.
Red Wine Ice Cream
(adapted from Sunset Magazine)
- 1 1/2 cups low-fat milk
- 1 1/2 cups whipping cream
- 3/4 cup sugar
- 3 egg yolks
- 1/2 tsp vanilla or vanilla beans
- 1/2 tsp Amola Cabernet Sauvignon Salt (optional)
- 1/2 cup red wine (I used Saltspring Vineyard’s Blackberry Wine)
- a few drops red food colouring or beet powder
- In a medium-sized, heavy-bottom saucepan, mix milk, half-and-half, and vanilla. Stir often over medium heat until mixture just begins to steam and bubbles form at pan edge. You don’t want it to boil, you just want to bring it to the boil.
- In a bowl, whisk the three egg yolks together with the sugar, until they are pale and smooth.
- Ladle about 1/4 of a cup of the hot milk mixture into eggs, and then whisk them together with the warm milk well. Now, add the eggs slowly into the hot milk on the stove, on low heat, whisking the whole time.
- Cook, stirring, until the custard thickens. It should hold its shape for a moment when you coat the back of a spoon with it and then run your finger across the spoon.
- Mix in the wine and the salt. If the colour goes grey, add a few drops of red food colouring. Cover with plastic wrap (making sure to stick the plastic wrap to the custard, to keep it from forming a “skin”, and then refrigerate for several hours or overnight.
- Freeze according to manufacturer’s directions. Remove from ice-cream maker and place in the freezer to harden slightly. Serve frozen with girlfriends.
A huge “Thank You!” to Catherine and Nav of Feel Fabulous Mobile Spa–they were awesome!