Your favorite berry Sangria transformed into the most spectacular ice cream you will ever wrap your lips around!!! EVER! With every bite of this adult frozen treat the berry sweetness bursts in your mouth accompanied by the most fabulous creamy and rich wine ice cream. Swirls of sweet berries in a decadent frozen treat make this recipe your go to for wine lovers everywhere. It is sure to be a huge hit with your friends too!
A few months ago I was at a cheese party during a conference. The party was co-hosted by entwine. Well, if you know much about me you know, I was hovering around the cheese table like a stalker, and had not thought twice about the wine. We eventually made our way over to the bar and someone suggested I try the wine. Several glasses of Pinot Grigio later I was completely taken aback by how much I enjoyed their wine. Honestly I try to be open to new wines and have never found one that I truly liked. It was pleasing to my palate, crisp, refreshing and citrusy. It was the perfect wine to enjoy on a warm summer evening.
I stopped over to talk to the Food Network chefs at the party. I had to tell them! I really wanted to tell the world. The wine was amazing and Chad thought so too. I felt like I had experienced a wine miracle. Later that evening I am pretty sure I told everyone at the conference. I fell in love with entwines wine!
One of my favorite things about the wine, besides the flavor is the pairings. The back of every bottle lists wine pairings. Entwine has an amazing section on their Facebook page for wine pairings and recipes. I recommend you check it out. Trust me. Do you know there is a wine that pairs well with potato chips? Seriously.
Pairings is what brought me to our next bottle. We tried the Merlot next. It listed mac and cheese as one of its pairings, so I whipped up some homemade mac and cheese to go with the wine. Honestly that was the best mac and cheese dinner ever. The Merlot made every bite tastier. It is like summer in a glass. Mouthwatering! This is Chad's favorite. We have a collection of wine corks to prove it.
We wanted to create the perfect Sangria with the Merlot. It is truly spectacular and we created several sangria recipes, many frozen treats and then... The magic happened. We created the most magnificent ice cream we have ever tasted.
It all starts with a thick, rich Merlot ice cream created with a custard base. As if that isn't perfect enough; and believe me it is rich, creamy and flavorful. We marinated strawberries, raspberries and blueberries in entwine Merlot and then cooked it the most heavenly jam I have ever tasted. The Merlot berry jam is swirled through out this adults only ice cream.
It is a divine treat. The bright berry sweetness bursts in your mouth, followed by the fruity Merlot wine flavor. Rich and creamy, decadent and summery all in one perfect bite. Truly a sangria and an ice cream all in one spectacular creation! Now you can have your Sangria and eat it too!!! This is the ultimate. A cocktail in a cone.
I have made 12 batches of this ice cream. It just keeps getting better. We even took the it on the road for taste testing, packed in a bucket of ice. Everyone went nuts over it!!! The ladies at the hair salon were cooing over the flavor. Choruses of Mmmmm rang throughout the salon. My friend is begging for the recipe and her husband wants a gallon of it.
Now if I can only get my husband to part with a batch, I could share it with more of my friends. If you make just one ice cream this summer. Triple Berry Sangria Ice Cream has to be it!!!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Triple Berry Sangria Ice Cream
MAKES 1½ Quarts | ACTIVE TIME 45 Min | TOTAL TIME 2 Hours 45 Minutes
2 cups heavy cream
1 cup whole milk
1¼ cups granulated sugar, divided
6 large egg yolks
2 cups entwine Merlot
1 tablespoon triple sec
1 pound fresh strawberries
1 (6 ounce) package raspberries
½ cup blueberries
Place a clean saucer into the freezer.
① In a large saucepan over medium heat, bring cream and milk to a simmer, about 5 minutes. Meanwhile: In a medium bowl, whisk ¾ cup sugar and egg yolks until fully combined and light in color. ② While whisking the egg mixture, ladle about half of the cream into egg mixture. Then, pour egg mixture into saucepan, while whisking. ③ Stir with a wooden spoon frequently until mixture is thick enough to coat the back of a spoon, about 5 minutes.
Pour custard mixture into a 9”x13” baking dish and place in the refrigerator for 1½ hours to cool.
Meanwhile: Pour 2 cups of wine into a large bowl. Rinse and dry fruit. Cut strawberries into bite size pieces. Add all fruit and triple sec to wine. Stir to combine and gently press fruit into wine. Allow to marinate for 1 hour.
About 15 minutes before custard is done cooling: Ladle 1 cup of wine marinade from the berries, into a measuring cup. Set aside. Using a potato masher or a large fork, smash berries into small bits. ④ Place a sieve above the bowl of the marinated berries, ladle berries into sieve. Strain berries (gently pressing out moisture) until you have 1 cup of strained berries. Add 1 cup strained berries and reserved wine marinade to custard mixture. Whisk until well combined. Pour custard mixture into ice cream maker. Freeze according to manufacturers instructions.
Meanwhile: Pour remaining wine soaked smashed berries into a large saucepan over medium high heat and add ½ cup sugar. Bring to a boil, stirring frequently.
⑤ Once the bubbles become smaller and thicker, after about 15 minutes, check to see if jam has set. Add a teaspoon of jam to frozen saucer. Wait a few moments and run finger through jam. If it leaves a trail it is set. If it is runny, it needs to cook longer.
Once jam is set, pour it into 9”x13” baking dish and place in the fridge to cool until ice cream is done.
Pour half of the frozen ice cream into a large freezer safe container. Drizzle 6 tablespoons of cooled jam over ice cream. ⑥ Use a butter knife to swirl into ice cream. Drizzle 4 tablespoons more over top. Add remaining ice cream on top of jam. Drizzle 4 tablespoons of cooled jam over ice cream. Use a butter knife to swirl into mixture. Drizzle 4 tablespoons more over top. Cover with plastic wrap. Freeze 4-6 hours until frozen hard or serve immediately (for soft serve ice cream).
Store any remaining jam in a resealable container in the fridge for up to 2 weeks.
COOK’S NOTES: The process of ladling the steaming cream into the egg mixture is called tempering. The purpose is to avoid scrambling the eggs.
If you find you have any bits in your custard mixture when done cooking, use a sieve to strain the mixture before chilling.
You can substitute orange juice for triple sec if desired.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Disclosure: This is a sponsored post in partnership with entwine Wines. All thoughts and opinions are our own.