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
CHERRY-CHOCOLATE ICE CREAM
Provided by Food Network Kitchen
Time 6h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
- Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
- Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
- Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.
VANILLA ICE CREAM WITH WARM CHERRY SAUCE
Categories Sauce Fruit Dessert Frozen Dessert Cherry Vanilla Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Pour juices from cherries into glass cup. Add kirsch. Add enough red wine to measure 1 cup. Stir 3 tablespoons sugar and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain. Gradually whisk in wine mixture, then cherries. Cook over medium-high heat until sauce boils, thickens and is translucent, stirring frequently, about 5 minutes. Remove from heat. Stir in almond extract. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
- Divide vanilla ice cream among bowls. Spoon warm sauce over and serve immediately.
CHOCOLATE-CHERRY ICE CREAM PIE
No one would ever dream that the fancy taste and look of this luscious freezer pie from Kimberly West of Prairieville, Louisiana could come from only five simple ingredients! This makes an unbelievably easy dessert-whether for an elegant dinner party or as a cool, high-energy kids' treat on a sweltering day.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Following package directions, drizzle half of the ice cream topping over crust; gently spread to coat bottom and sides. Freeze until firm., Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups; drizzle with remaining ice cream topping. , Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 668 calories, Fat 39g fat (18g saturated fat), Cholesterol 39mg cholesterol, Sodium 279mg sodium, Carbohydrate 80g carbohydrate (68g sugars, Fiber 2g fiber), Protein 6g protein.
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