1 bottle of red wine (a Merlot or a soft Shiraz)
3/4 cup brown sugar
2 cups pouring cream
1 vanilla bean
4 egg yolks
1 cup full cream milk
Pour the entire bottle of wine into a large pot. Simmer over a medium heat until it reduces to 1 cup of liquid.
Set aside to cool. Whisk together the brown sugar, cream and milk in a medium saucepan. Cut vanilla bean in half and scrape out the seeds, then add them to the saucepan along with the emptied bean.
Cook over a medium heat stirring constantly, until the mixture begins to steam but not boil.
Meanwhile, in a stand mixer, beat egg yolks until thick and pale. Remove the empty vanilla bean pod from the cream and then very slowly pour it into the egg yolks whilst constantly whisking the mixture.
Return the mixture to the stove and place back over a medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl. Finally, stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool, before pouring it into your home ice cream maker.
Serve your red wine ice cream freshly churned.
Ice cream maker.
Photo Credits: Kanela y Limon Blog