Best Red Wine Port Ice Cream Recipes

RED WINE ICE CREAM RECIPE

Steps:

• The first step in making our wine ice cream is to reduce the wine down to a syrup-y liquid. Pour your bottle of red wine into a large pot and simmer over low medium heat until it is reduced to one cup of liquid. This took about an hour for me, but it could be sooner, so you should keep an eye on yours. Once it has been reduced, set aside.
• In a medium pot, whisk together the brown sugar, and whipping cream. Cut your vanilla bean in half and scrape out that beautiful vanilla caviar into the pot. Add the bean pod to the pot as well.
• Stir constantly while cooking over medium heat until it begins to steam, but before it boils.
• Beat your egg yolks with a fork or with a mixer until they are light colored. Remove the vanilla bean pod from the cream and slowly add the cream into the egg yolks. It is important to add the cream to the eggs very slowly so that they do not curdle.
• Once you have successfully added the cream to the eggs, pour the mixture back into the pot and cook over medium heat until it thickens and turns in to a custard. If it sticks to the back of a wooden spoon, it is done. Remove from it from heat.
• Pour the mixture through a strainer and into a large bowl. Stir in the half and half and the reduced wine.
• Then sit back and serve yourself a glass of Red Wine Ice Cream alongside a glass of red wine!

RED WINE REDUCTION DESSERT SAUCE

Steps:

• Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

RED WINE POACHED PEAR FILLED WITH VANILLA ICE CREAM AND TOPPED WITH GRANOLA

Steps:

• In a medium saucepan, add the wine, sugar, cloves, pears, cinnamon, vanilla and orange zest and bring to a simmer. Cut out a circle of parchment paper and fit this on top of the liquid to keep the pears submerged. Simmer the pears until fork-tender, flipping them once, about 40 minutes. Remove the pears from the wine with a slotted spoon and refrigerate for 10 minutes. Continue to reduce the wine mixture on high heat until it becomes syrupy, about 10 minutes. Remove from the heat and strain.
• Top each pear half with some ice cream, granola and a drizzle of the wine reduction. Finish your art with mint and devour it.

ICE CREAM WITH RED WINE REDUCTION SAUCE AND FRESH FRUIT

Steps:

• Pour one bottle of red wine into a saucepan.
• Slice the vanilla bean lengthwise. (Do not substitue vanilla extract for the bean -- the flavor is not anywhere near the same or as good.).
• Add the vanilla bean, sugar and peppercorns and keep on a low, rolling boil until the liquid reduces to about a cup. (this will take around a half an hour).
• Remove from heat and allow to finish thickening.
• Pour sauce over sliced fresh fruit (I prefer peaches or mango) and all natural vanilla ice cream.
• The sauce will keep in the fridge for up to two weeks.