We all know summer begins on Memorial Day – it’s the unofficial holiday for transitioning to white jeans, white shoes, and white wine. But hold on a moment – red wine never goes out of season. There’s that thick rib eye, sizzling on the grill that begs for a glass of a big California Cabernet, and the Sunday sauce that only a Chianti can beautifully match. But if things are starting to heat up and you need a way to cool down, we have a few recipes we think will help. In fact, we found five recipes worthy of a few hours in the kitchen with a bottle of red wine. Just remember to keep a little extra so you can sip while you satisfy your sweet tooth. You might have a favorite ice cream place to visit over the summer, but they won’t have these red wine ice cream recipes!
Five Red Wine Ice Cream Recipes to Help You Cool Down
- 6 large egg yolks
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup sweet red wine, such as Moscato Rosa, Sagrantino Passito or Recioto di Valpolicella
In a heatproof bowl, mix the egg yolks. In a saucepan, combine the cream, milk, and sugar, and bring to a simmer over moderate heat, stirring to dissolve the sugar, about 4 minutes. Gradually whisk the hot cream into the eggs yolks; return the mixture to the saucepan. Cook over moderate heat, stirring constantly, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Do not let the custard boil or it will curdle. Strain the custard into a bowl. Stir in the red wine. Cover and refrigerate until thoroughly chilled, about 1 hour. Freeze in an ice cream freezer according to the manufacturer’s instructions. Cover and store in the freezer until serving time.
The ultimate dark chocolate and Malbec no churn ice cream.
- 160 grams 90% Dark Chocolate (for instance, Lindt Excellence 90%)
- 300 ml Double Cream
- 1/2 can Condensed Milk
- 400 ml of Malbec
In a saucepan, reduce the Malbec on a medium heat until there are approximately 6-8 tablespoons left, then set it aside to cool down. Break the dark chocolate up and melt it till it's runny and smooth. You can do this however you want, in a glass bowl over a saucepan of boiling water, in the microwave, or melt it on a low heat in a saucepan. In a large bowl, whisk together the double cream and condensed milk until you reach stiff peaks. Then fold in the chocolate and the reduced wine until it's all mixed in. Pour the mixture into a 500 ml freezable container. Make sure you cover the ice cream with a lid or tightly wrap it in cling film, then put it in the freezer for 6 hours. Tip: let is soften a little prior to serving. Enjoy.
- 1 bottle French Burgundy, Bordeaux or California pinot noir
- 1 bottle vintage port
- 3 tablespoons Creme de Cassis
- 3 tablespoons Chambord liqueur
- Zest of 1 lemon
- Zest of 1 orange
- 1 stick cinnamon
- 5 whole cloves
- 5 whole black peppercorns, crushed
- 1 ¾ cups milk
- ½ cup cream
- 1 vanilla bean, split
- 6 egg yolks
- 1 cup plus 2 tablespoons sugar
In a large heavy-bottomed saucepan over high heat, combine the Burgundy and port. Bring to a boil, then reduce heat to medium. Simmer until the mixture has reduced to 1 cup, about 30 minutes. Remove from heat, and add the creme de cassis, Chambord, lemon zest, orange zest, cinnamon, cloves, and peppercorns. Add the milk and cream. Scrape the pulp from the vanilla bean into the mixture, and add the bean as well. Set aside. In a large mixing bowl, combine the egg yolks and sugar. Mix until blended. Return the saucepan containing the wine mixture to medium heat, and bring back to a boil. Slowly whisk the hot wine mixture into the eggs, and then return the contents of the bowl to the saucepan. Place the saucepan over low heat, and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Strain the mixture into a mixing bowl, and place the bowl in a container of ice water to cool. When the mixture has chilled, freeze in an ice cream maker, according to manufacturer's instructions.
- 1 750 ml bottle cabernet blend, divided
- 1 ounce Chambord (optional)
- 1 cup raspberries, plus more to serve
- 1 cup blueberries, plus more to serve
- 1 cup strawberries, sliced, plus more to serve
- 2 tangerines, peeled and divided into sections
- 2 cups orange juice
- 1 pack gelatin
- 1 cup sugar
Combine all ingredients except the 1 pack gelatin and sugar. Mix well. Refrigerate overnight or at least 3 hours. Strain the fruit out of the sangria mixture. Add the fruit and a splash of the sangria to a blender. Blend until smooth, and then strain into a large bowl through a fine mesh sieve to remove any seeds. Discard the seeds and solids. Mix ½ of the sangria liquid in with the fruit puree and sprinkle with the gelatin. Set aside.
Heat the remaining ½ of the sangria liquid and 1 cup of sugar in a medium pot, and bring to a boil. Let sugar dissolve, stirring occasionally, and reduce to a simmer. Simmer until reduced by ½, about 20 minutes. Pour the hot sugar mixture over the fruit and gelatin mixture and whisk quickly to combine. Continue to whisk until the gelatin is completely dissolved. Chill for at least 4 hours.
Churn in the ice cream maker, according to sorbet settings, or until the consistency is like a thick smoothie. Pour the mixture into a baking dish and transfer to the freezer until completely frozen, at least 3 hours.
Scoop and serve with extra berries, to garnish.
- 8 ounces cream cheese, softened at room temperature
- 1½ cups heavy cream
- 1½ cups milk (any type will work except skim)
- ¾ cups, plus ½ cup sugar, divided
- Zest of half a lemon
- 3 large egg yolks
- Juice from half a lemon
- 2 teaspoons vanilla extract
- 1 cup blueberries
- ⅓ cup red wine
- ½ cup crushed graham crackers (optional)
Beat the cream cheese in a large bowl, set aside. In a large saucepan, add the cream, milk, ¾ cups sugar, and lemon zest together. Heat on medium until the cream mixture is steaming and simmering at the edges. In a medium bowl, briskly whisk the egg yolks, and slowly pour 1 cup of the cream mixture into the egg yolks, ensuring you are whisking the eggs constantly as you pour in the cream. Slowly pour the egg mixture back into the saucepan, while whisking the saucepan constantly as you poured the egg mixture in.
Continue to heat and stir the mixture with a wooden spoon until it thickens. You can test this by running your finger down your spoon to see if a line remains. Strain the mixture through a fine-mesh strainer into the bowl with the cream cheese. Whisk the mixture until there are no lumps (you can use an immersion blender to speed things up) and chill until the mixture reaches 40 degrees F - at least 2 hours, preferably overnight. While the ice cream mixture is chilling, heat the remaining ½ cup sugar and blueberries together in a small saucepan until the juices escape the blueberries and begin to resemble syrup. Whisk in the red wine and allow the mixture to chill. Take out the chilled ice cream mixture and pour in the lemon juice and vanilla extract. Churn in an ice cream machine according to manufacturer instructions. Begin to pour the ice cream in an airtight container, Drizzling the blueberry sauce (and graham cracker crumbs if using) between layers of the ice cream. Allow the ice cream to freeze for about 3-4 hours until firm.
BONUS: Super Simple Peaches in White Wine with Ice Cream – Dolce!
- 4 yellow peaches
- 4 tablespoons caster sugar (superfine granulated sugar)
- 500 ml dry white wine
- Handful of fresh mint
- 4 large scoops your favorite vanilla ice cream
Blanch the peaches in boiling water for 1 minute, then skin, pit, and slice them thickly. Put the peach slices in a bowl and sprinkle with the sugar. Mix together then cover them with the white wine. Add the mint and put in the fridge for 1 hour so the flavors have time to develop. Remove the peaches from the fridge and drain. Arrange the fruit in 4 individual serving bowls, cover with ice cream and drizzle over any remaining wine to serve.