I am so excited about today’s recipe: Malbec Ice Cream. Malbec is a red wine quality, typical from the north of Argentina. So, yes… it’s red wine ice cream everyone! And it tastes amazing!
I tried it for the first time at the hotel where we were staying at in Cafayate during our recent trip to Chile and Argentina, and I immediately fell in love with it. After the first bite, I knew I had to try and make it at home. I was lucky enough, as the chef disclosed the ingredients to me, so it wasn’t too difficult to reproduce. The final result tasted amazing.
The wine I used though was slightly different so the ice cream taste was slightly different too. I was only able to find a Malbec from the Mendoza area of Argentina, but if you can find it, do use one from the Cafayate/Valles Calchaquies area… they are probably not as “famous” outside of Argentina, but I really like their taste more. Also, make sure to use a good quality wine or you will taste it in the final ice cream.
The Valles Calchaquies area is one of the most breathtaking places I have ever seen, with beautiful canyons, desert-like areas alternating with rivers and fertile land, tiny colonial villages, and wineries everywhere.
I will be posting a guide on the area soon, so make sure to check back in a few days time.
This Malbec ice cream is very creamy, as it is a “real” ice cream, made with a dairy base, and not a sorbet. You won’t taste the alcohol, as the wine is reduced into a syrup and the alcohol evaporates while cooking. The final result is a beautiful purple coloured creamy ice cream with a deep, fruity and slightly spiced flavour. Serve it with walnuts and/or crumbled meringues for some crunch.
Don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Malbec Ice Cream
Ingredients
- 750 ml – 25 oz. Malbec red wine see notes
- 250 ml – 1 cup milk I used lactose-free milk
- 300 ml – 1 ¼ cup heavy cream I used lactose-free heavy cream
- 150 gms – ¾ cup granulated sugar
- 4 egg yolks
- 1 cinnamon stick
Instructions
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In a shallow pot, heat up the Malbec wine with the cinnamon stick. Bring to a boil, then simmer until it reduces to 150 ml – 2/3 cup. Discard the cinnamon stick, transfer to a jug/glass and let it cool down, then refrigerate until completely chilled.
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In another pot, heat up the milk and heavy cream. Do not boil.
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In the meantime, beat the egg yolks with the sugar until white and creamy. While still beating, slowly add the warm milk/cream mixture.
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Transfer this mixture to a pot and cook until it slightly thickens (the cream has to coat the spoon). Let it cool down, then refrigerate until completely chilled.
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When both the cream and wine syrup are cold, mix them together.
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Churn this mixture in your ice cream maker according to the manufacturer’s instructions.
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Put it in the freezer for at least 3 hours before serving.
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Serve with walnuts for an extra crunch.
Recipe Notes
Make sure to use a good Malbec for this ice cream. If you use a cheap one, your ice cream will not taste as good. If you are lucky enough to find it, use a Malbec from the Cafayate/Valles Calchaquies area. I could only find one from Mendoza.
I made this ice cream using lactose-free milk and cream, so I was able to enjoy it too, but you can use regular dairy.
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