RED WINE ICE CREAM RECIPE
This homemade wine ice cream recipe features real vanilla beans, cinnamon, and of course, cream.
Provided by Jessica Pinney
Categories Dessert
Time 40m
Yield 5
Number Of Ingredients 6
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!
Nutrition Facts : Calories 534 calories
RED WINE REDUCTION DESSERT SAUCE
I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.
Provided by Deborah Hoermann Watt
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 10
Number Of Ingredients 4
Steps:
- Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 11.1 g, Fiber 0.1 g, Sodium 1.5 mg, Sugar 10.3 g
RED WINE-PORT ICE CREAM
Provided by William Grimes
Categories ice creams and sorbets, dessert
Time 30m
Yield 1 quart
Number Of Ingredients 14
Steps:
- In a large heavy-bottomed saucepan over high heat, combine the Burgundy and port. Bring to a boil, then reduce heat to medium. Simmer until the mixture has reduced to 1 cup, about 30 minutes. Remove from heat, and add the creme de cassis, Chambord, lemon zest, orange zest, cinnamon, cloves and peppercorns. Add the milk and cream. Scrape the pulp from the vanilla bean into the mixture, and add the bean as well. Set aside.
- In a large mixing bowl, combine the egg yolks and sugar. Mix until blended. Return the saucepan containing the wine mixture to medium heat, and bring back to a boil. Slowly whisk the hot wine mixture into the eggs, then return the contents of the bowl to the saucepan. Place the saucepan over low heat, and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon.
- Strain the mixture into a mixing bowl, and place the bowl in a container of ice water to cool. When the mixture has chilled, freeze in an ice cream maker, according to manufacturer's instructions.
QUICK RED-WINE DESSERT SAUCE
Just the thing for using up leftover red wine! Simmer with sugar and cinnamon until the liquid reduces into a fragrant, syrupy sauce, then serve with pound cake, fresh berries, and whipped cream. It's also delicious drizzled over baked apples or vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 1/4 cup
Number Of Ingredients 3
Steps:
- In a small saucepan over medium-high heat, combine wine, sugar, and cinnamon stick; cook, stirring, until sugar is dissolved. Bring to a boil; cook until mixture is syrupy and reduced to 1/4 cup, about 10 minutes. Serve immediately.
ICE CREAM WITH RED WINE REDUCTION SAUCE AND FRESH FRUIT
This is a simple and delicious dessert -- one of my favorites. The richness of the sauce balances well with the simple flavors of vanilla ice cream and fresh fruit. I prefer to use fresh sliced peaches or mango, but I'm sure other fruits would be delicious.
Provided by z.amelia
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 349.7, Sodium 7.3, Carbohydrate 54.8, Sugar 51.1, Protein 0.1
PEARS IN RED WINE WITH ICE CREAM AND CHOCOLATE SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Using a swivel-bladed paring knife, peel away the thin outer skin of the orange. Do not use the pulp. Put the skin in a casserole. Put the remainder of the orange to another use.
- To the casserole, add the peppercorns, sugar and red wine. Bring the mixture to the boil.
- Meanwhile, peel the pears. Cut off and discard the stems. Cut the pears in half lengthwise. Using a melon ball scoop, cut away and discard the cores of each pear half. Put the pear halves, cut side down, in the red-wine mixture. Cover the pears with a clean linen cloth, letting it soak on top of the pears in the wine. Bring to the boil and cook 15 minutes. Remove from the heat and let cool. Refrigerate until ready to serve.
- Meanwhile, put the chocolate in a saucepan and place the saucepan in a slightly larger basin of water. Bring the water to the boil and let the chocolate melt. Add the cream and Grand Marnier and stir to blend.
- Spoon one scoop of ice cream onto each of 12 individual dessert dishes. Top each scoop with a pear half, cut side down. Spoon the hot chocolate sauce over all and serve immediately.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 86 milligrams, Sugar 48 grams
CHOCOLATE CHERRY RED WINE ICE CREAM RECIPE BY TASTY
Cheers to this no-churn ice cream! Simmer cherries in sweetened red wine and then swirl the mixture into the ice cream base for a decadent frozen dessert. Top it off with chopped dark chocolate to make your scoops extra special.
Provided by Betsy Carter
Categories Desserts
Time 8m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Make the cherry red wine reduction: Add red wine and sugar to a small saucepan. Bring to a boil, then immediately reduce to a bare simmer. Add the cherries and continue to simmer for about 5 minutes, until the mixture is thick enough to coat the back of a spatula and leave a clean line when you drag your finger across. Immediately transfer the reduction to a heatproof bowl or glass measuring cup and let cool for about 15 minutes. Transfer to the refrigerator to chill completely.
- Make the ice cream base: Add the sweetened condensed milk, vanilla, and salt to a medium bowl and stir to combine. Set aside.
- Add the heavy cream to a large bowl. Using the whisk attachment on an electric hand mixer, whip the cream until stiff peaks form, 2-3 minutes.
- Gently fold about 1 cup (240 ml) of the whipped cream into the condensed milk mixture. Once combined, pour the condensed milk mixture into the bowl with the remaining whipped cream. Gently fold until no streaks remain.
- Pour the ice cream base into a 9 x 5-inch (23 x 12 cm) metal loaf pan and immediately transfer to the freezer for 2 hours.
- Remove the ice cream base from the freezer. Pour the chilled cherry red wine reduction over the ice cream and add the chopped dark chocolate. Use a butter knife to slowly swirl together. Return to freezer for another 1-2 hours, or overnight.
- Scoop and serve.
- Enjoy!
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