Sangria Ice Cream Recipes

SANGRIA

Sangria image

Provided by Tyler Florence

Time 3h10m

Yield 1 gallon

Number Of Ingredients 8

Ingredients

4 bottles dry red wine
1 cup brandy
1/2 cup sugar
2 oranges, sliced with rind
2 lemons, sliced with rind
2 apples, sliced with skin
1 honeydew melon
2 cinnamon sticks

Steps:

Mix all ingredients in a gallon pitcher or punch bowl. Let flavors blend for several hours. Serve over plenty of ice.

SANGRIA ICE CREAM

SANGRIA ICE CREAM image

Categories Fruit Dessert Freeze/Chill

Number Of Ingredients 3

Ingredients

leftover sangria trash
heavy whipping cream
brown sugar

Steps:

Separate rind and inedibles from the leftovers. Put in juicer. Dump pulp. Set the juice product (should look like a thick sludge) aside. In a metal mixing bowl, whip heavy cream by hand. Add sludge to heavy cream. Dilute brown sugar in some water and add to taste. Freeze for about 15 minutes. When the liquid starts to solidify a little, stir it up and spread the mixture over the insides of the bowl. This will help it freeze faster. When it has achieved that ice cream texture, seal it up to prevent freezer burn. I really don't have measurements for this. Just do it til it tastes right.

SANGRIA GELATIN DESSERT

Sangria Gelatin Dessert image

Our Test Kitchen came up with this festive finale. White wine gives it a refreshing twist and the vibrant color dresses up holiday dinners.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (.3 ounce) sugar-free lemon gelatin
1 package (.3 ounce) sugar-free raspberry gelatin
1-1/2 cups boiling water
1 cup cold water
1 cup white wine
1 can (11 ounces) mandarin oranges, drained
1 cup fresh raspberries
1 cup green grapes, halved

Steps:

In a large bowl, dissolve gelatins in boiling water. Let stand for 10 minutes. Stir in cold water and the wine; refrigerate for 45 minutes or until partially set., Fold in the oranges, raspberries and grapes. Transfer to six large wine glasses, 1 cup in each. Refrigerate for 4 hours or until set.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

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Estimated Reading Time 3 mins

Gather Ingredients. 2 cups heavy cream. 1 cup whole milk. 3/4 cups granulated sugar. 6 large egg yolks. 2 cups of soft rose wine. 3 tablespoon triple sec (can be substituted with orange juice)
Heat Up Cream and Make Your Custard. In a large sauce pan over medium heat, bring cream and milk to a simmer. While you are heating up your cream, whisk 3/4 cup of sugar and egg yolks until it looks like a weird lemon pudding.
Refrigerate. Pour the custard mixture into a baking dish. Place in the refrigerator for 1 and a half hours to cool. Acknowledge, that again, it's okay to spill half of it on the counter.
Prepare Sangria Mixture. Pour 2 cups of wine and 3 tablespoons of triple sec into a large bowl. Do not pour yourself a glass of wine because it is only 2 pm and you need to study.
Strain the Berry Mixture. 15 minutes before the custard is done cooling, ladle 1 cup of wine marinade from the berries into a measuring cup to save for later.
Make the Ice Cream. Pour the custard, a cup of the wine marinade, and the strained berries into bowl and mix.
Fill Bags and Shake. Fill a small ziploc bag with the mixture. Fill a larger ziploc bag with ice and add salt. Take a drink of the leftover marinade because it'll go bad if you don't drink it tonight.
Clean the Kitchen and Enjoy Your Icecream. Get out a cute mug, fill with your icecream, top with spiked berries, and take pictures! You may dig into your delicious icecream and facebook brag to your friends that you actually made something that wasn't microwavable.

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