RED WINE ICE CREAM WITH WALNUTS AND CHERRIES

Red Wine Ice Cream with Walnuts and Cherries image

Provided by Robin DuPree

Number Of Ingredients 14

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10 oz red grapes/halved
1 c vodka
1 1/2 c sugar/1 cup reserved
3 tsp anise extract/half reserved
6 c half and half
10 egg yolks
2 tsp vanilla, or a vanilla bean
1/4 c red wine
1/4 tsp cinnamon
1/4 tsp Chinese five spice powder
1/4 tsp cloves
1 c red grapes, pureed; this is in addition to the original 10 oz. of red grapes
1 c cherries, fresh or dried; if dried, reconstitute with water or pomegranate juice and dice into quarters finely
1 c walnuts, chopped finely

Steps:

1. Bring half and half with the cinnamon sticks, or flavoring just to a boil in a saucepan. Then remove from heat and let steep, uncovered for 30 minutes.
2. While the cinnamon steeps, simmer red grapes, vodka, half the anise extract and 1/2 cup sugar in a 1 quart saucepan, partially covered, until red grapes are tender. About 15 minutes.
3. Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth.
4. Whisk together yolks and remaining sugar in a bowl, then add half and half slowly.
5. Pour custard into 3 quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170F on thermometer, about 8 minutes.
6. Immediately pour custard through a fine-mesh sieve into a metal bowl.
7. Whisk in red wine puree with cinnamon, Chinese five spice, and cloves.
8. Now, add the red wine and the reserved anise extract along with the cherries, pureed red grapes, and walnuts to the mixture.
9. Chill with a plastic wrap cover, stirring occasionally, for approximately 1 1/2 hours. This step is important since you do not want ice crystals to form in the ice cream during preparation, so this means that the mixture should be completely cooled.
10. Freeze custard in ice cream maker (in batches if necessary).
11. Then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open containers during this process to prevent ice crystals from forming.