Red Wine Ice Cream Recipe (Sangria Flavored!)
This Wine Ice Cream tastes just like your favorite berry sangria — but in a creamy frozen summer berry sangria dessert!!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/4 cups granulated sugar divided
- 6 large egg yolks
- 2 cups entwine Merlot
- 1 tablespoon triple sec
- 1 pound fresh strawberries rinsed, dried, and cut into bite size pieces
- 6 ounces fresh raspberries rinsed and dried
- 1/2 cup fresh blueberries rinsed and dried
Instructions
- Place a clean saucer into the freezer, we will use this later.
- Ice cream base: In a large saucepan over medium heat, bring the cream and milk to a simmer, about 5 minutes.
- Meanwhile: In a medium bowl combine 3/4 cup sugar (reserve the other ½ cup of sugar) and egg yolks. Whisk until they are light in color, about 3 minutes.
- Next, ladle the hot cream into the egg mixture while you are whisking it (this will prevent the hot cream from cooking the eggs) this is how we make a custard ice cream.
- Pour the egg and cream mixture back into the saucepan. Stir with a wooden spoon frequently until mixture is thick enough to coat the back of a spoon, about 5 minutes.
- Pour ice cream mixture into a 9”x13” baking dish and place in the refrigerator for 1½ hours to cool.
- Merlot Berries: While the ice cream base is in the freezer cooling: Pour 2 cups of wine into a large bowl. Cut strawberries into bite size pieces. Add all of the fruit and triple sec to the wine.
- Stir to combine and use a clean wooden spoon to gently press the fruit into wine. Allow to marinate for 1 hour.
- After the berries have marinated, ladle 1 cup of wine marinade from the berries, into a measuring cup. Set aside.
- Smash the berries into small bits using a potato masher or a fork.
- Place a sieve on top of the large bowl of the marinated berries, ladle the smashed berries into the sieve. Use a spoon to gently press out the remaining liquid until you have 1 cup of strained berries.
- Add 1 cup strained berries and the reserved wine marinade to the ice cream base. Whisk the ice cream until well combined.
- Pour the ice cream mixture into the ice cream maker.
- Freeze according to manufacturer's instructions.
- Meanwhile: Pour the remaining smashed berries into a large saucepan over medium high heat and add the reserved ½ cup sugar. Bring to a boil, stirring frequently.
- Once the bubbles become smaller and thicker, after about 15 minutes, check to see if berry mixture has set.
- Add a teaspoon of the berry mixture to the frozen saucer. Wait a few moments and run your finger through the berry mixture. If it leaves a trail it is thick enough. If it is runny, it needs to cook longer.
- Once the berry mixture is set, pour it into a 9x13 baking dish and place it in the fridge to cool until ice cream is done.
- Once the ice cream is done: Spoon half of the frozen ice cream into a large freezer safe container. Drizzle 6 tablespoons of cooled berry mixture over the ice cream.
- 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 berry mixture over the ice cream. Use a butter knife to swirl into the ice cream.
- 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 berry mixture (basic jam) in a resealable container in the fridge for up to 2 weeks.
- Enjoy!
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.
Nutrition
Serving: 1 | Calories: 628cal | Carbohydrates: 60g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 278mg | Sodium: 50mg | Sugar: 53g | Fiber: 4g | Calcium: 151mg | Iron: 1mg