Red wine ice cream

Deur Barbara Joubert, SARIE KOS Lente 2009

Foto’s: Micky Hoyle Galery

Believe me, this is worth it! The ice cream is creamy with an incredible red wine flavour

serves 6

1 bottle (750 ml) red wine, preferably cabernet sauvignon
1 stick of cinnamon
3 peppercorns
250 ml milk
250 ml cream
105 g (130 ml) sugar
4 egg yolks
pinch of salt
2 ml vanilla essence

Pour wine into a pot. Add cinnamon and peppercorns. Bring to the boil and reduce to about half a cup over low heat. This takes about 1 hour. Bring milk, cream and half the sugar to the boil, just, in another pot. Beat the egg yolks and slowly add some of the warm milk and cream mixture. Pour into the pot with the rest of the sugar, salt and vanilla essence. Beat in the reduced red wine and let cool. Pour through a sieve. Pour into ice cream maker and follow instructions, or pour into a shallow dish that can go in the freezer. Freeze and stir every hour until the ice crystals are broken down.

To drink
Plaisir de Merle Cabernet Sauvignon

Assistent Lynnae Janse van Rensburg

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