mulled wine ice cream

Name: Mulled Wine Ice Cream
Cuisine: Canadian
Ingredients: 1/2 teaspoon(s) coriander seed; 6 - allspice berries; 4 - cardamom pods, lightly crushed; 2 - blades mace; 1 - 4-inch cinnamon stick; 1 - star anise; 2 cup(s) cheap cabernet sauvignon; 1 - orange; 6 - egg yolks; 3/4 cup(s) sugar; 2 cup(s) heavy cream; 1 cup(s) whole milk; 1 tablespoon(s) brandy; 1/2 teaspoon(s) kosher salt

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

his ice cream works a lot like vanilla bean—gently but assertively spiced with floral, fruity, and citrus flavors working in tandem, especially suited to the holidays . But why wait? it's a good general purpose ice cream but with a point of view all its own and would be just as welcome at a BBQ party. Admittedly, this isn't something that can be whipped up and ready for the gang in an hour. Then again it's ice cream and will be perfectly fine sitting in the freezer until whenever you want to use it.

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yield serving(s)

method Stove Top

Ingredients For mulled wine ice cream

1/2 tsp

coriander seed
6

allspice berries
4

cardamom pods, lightly crushed
2

blades mace
1

4-inch cinnamon stick
1

star anise
2 c

cheap cabernet sauvignon
1

orange
6

egg yolks
3/4 c

sugar
2 c

heavy cream
1 c

whole milk
1 Tbsp

brandy
1/2 tsp

kosher salt

How To Make mulled wine ice cream

1
In a dry skillet over high heat, toast spices, stirring frequently, until they are fragrant, about 30 seconds.

2
In a medium non-reactive saucepan bring wine and spices to a simmer over medium heat. Squeeze in juice of one orange through a strainer to remove seeds, then add spent orange to the pan.
3
Cook, stirring frequently, until wine reduces to a thick, bubbly syrup that measures to 1/4 cup. Strain out spices and orange and set aside to cool.
4
In another clean medium saucepan whisk together egg yolks and sugar until well combined and slightly thickened. Whisk in cream and milk until fully incorporated, add wine reduction, then cook over medium heat until a custard forms on a spoon and a finger swiped across the back leaves a clean line.
5
Pour through a strainer into an airtight container, stir in brandy and salt to taste, and chill overnight in refrigerator.
6
The next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and harden for at least 4 hours before serving.
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