Red Wine Ice Cream Recipe

Red Wine Ice Cream Recipe

May 07 , 2015 by: Jessica Pinney Desserts, Ice Cream

Jesus may have turned water into wine, but I turned wine into ice cream! I have been wanting to make my own wine ice cream since they first time I heard of it. I finally got around to doing it and was not disappointed!

I used a Merlot and a vanilla bean for flavoring. The ice cream is creamy and sweet and first, but then you get the tang from the wine. I really enjoyed it and have several ideas for variations in the future which will include fruit. This Merlot version would have been great with some fresh blackberries.

Update!: I recently made this same ice cream, but took it to a whole new level with a Wine Ice Cream Sundae. It is topped with vanilla bean whipped cream, spiced red wine syrup, and lavender almonds. Heavenly! I highly recommend making it.


Red Wine Ice Cream Sundae with Vanilla Bean Whipped Cream, Spiced Red Wine Syrup, and Lavender Almonds.

Red Wine Ice Cream Recipe

Ingredients
1 bottle of red wine (I used a Merlot)
2/3 cup brown sugar
2 cups heavy whipping cream
1 cup half & half
4 egg yolks
1 vanilla bean
 Red Wine Ice Cream Recipe Ingredients
Directions

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 in to 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 in to 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 in to 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.

Chill the mixture in the fridge for an hour or two until cold. Add to your ice cream maker (I use this one) and freeze according to directions. (For me this is about 30 minutes). If it is too soft for your liking, stick in the freezer for a few more hours.

Then sit back and serve yourself a glass of Red Wine Ice Cream alongside a glass of red wine!

Red Wine Ice Cream
Red Wine Ice Cream Recipe

 

17 Comments

  • What is half and half? I see it listed as one cup but there is no mention during the making of the ice cream at all

  • Hi Emma!

    Half & Half is sold in the dairy section of grocery stores. It is half whole milk, half heavy whipping cream. It is listed in the instructions at the end, when you stir in the reduced wine.

  • Step two is adding the half and half with sugar and whipping cream and steaming and then again after straining mixture containing half and half-adding half and half and reduced wine??? Should step two be sugar, cream and vanilla only and half and half added later with the wine or adding wine only to mixture already containing half and half? In previous ice cream recipes I have made it was the whipping cream added to the mix las

  • Sorry for the confusion, Maggie. You are correct, the half and half is stirred in at the end.

  • Hi! I’m italian and here we don’t have the heavy wipping cream, i’ve always wonder how could i do it with other ingredients, you know how?

  • I did a google search and it seems “panna” is Italian cream. I think that would work.

  • […] Red Wine Ice Cream Recipe by Cooking With Janica […]

  • Hang on, if you reduce the wine doesn’t that cook off the alcohol?

  • Can this stay in freezer for a couple days before its eaten? Need to make ahead due to my schedule. Thanks!!

  • Absolutely! I usually end up freezing my leftovers for a week or two and it is always still really good.

  • Oh my that color! Forget chocolate this needs to be the new go-to breakup ice cream! 🙂

  • […] 113. Red Wine Ice Cream from Cooking with Janica (For Adults) […]

  • […] your favorite bottle and head on over here for the recipe. If you need me, I’ll be sitting on a bench somewhere with Miranda and […]

  • Good morning. I am the development director for a small animal rescue in central NJ, Karma Cat + Zen Dog Rescue Society. We just partnered with Benefit Wines to create our own personalized line of wines. In order to introduce our new endeavor, I wrote a quick blog post and included some fun ways to use our wines. One of those is a link to your Red wine ice cream. It sounded like a tasty and original way to use wine. In case you’re interested, here’s the link to our post:
    http://karmacatzendog.org/2016/06/09/wine/
    If you’d like, feel free to share or like us on Facebook–we love new friends!
    Thank you for the recipe! Have a great day!

    Rebecca

  • […] Get the recipe here. […]

  • I made this the other day and added Cocoa Nibs. Heaven in a spoon!!!!

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