Torrontes Ice Cream

Torrontes Ice Cream

Torrontes Ice Cream – a silky, creamy, delicious and somewhat uncommon ice cream made with white wine, typical of the North West of Argentina.
Course Ice Cream
Cuisine Argentinian
Keyword Argentina, Ice Cream, Torrontes, white wine
Prep Time 1 hour
Chilling & Freezing 5 hours
Author Manuela Zangara


  • 750 ml – 25 oz. Torrontes white 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. In a shallow pot, heat up the Torrontes wine. Bring to a boil, then simmer until it reduces to 150 ml – 2/3 cup. Transfer to a jug/glass and let it cool down, then refrigerate until completely chilled.
  2. In another pot, heat up the milk and heavy cream. Do not boil.
  3. In the meantime, beat the egg yolks with the sugar until white and creamy. While still beating, slowly add the warm milk/cream mixture.
  4. 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.
  5. When both the cream and wine syrup are cold, mix them together.
  6. Churn this mixture in your ice cream maker according to the manufacturer’s instructions.
  7. Put it in the freezer for at least 3 hours before serving.

Recipe Notes

Make sure to use a good Torrontes 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.