Malbec Ice Cream Recipe
Cool and creamy Malbec Ice Cream brings the freshness of summer to the table. A smooth, refreshing finish made for outdoor gatherings and warm days.
Ingredients
- 750 ml – 25 oz. Malbec red wine*
- 250 ml – 1 cup milk – I used lactose-free milk
- 300 ml – 1 ¼ cup heavy cream – I used lactose-free heavy cream
- 150 g – ¾ cup granulated sugar
- 4 egg yolks
- 1 cinnamon stick
Instructions
-
In a shallow pot, heat the Malbec wine with the cinnamon stick. Bring it to a boil, then reduce the heat and simmer until it reduces to about 150 ml – ⅔ cup. Discard the cinnamon stick, pour the wine into a jug or glass, and let it cool completely. Refrigerate until well chilled.
-
In another pot, warm the milk and heavy cream together, but do not let them boil.
-
In a separate bowl, beat the egg yolks with the sugar until pale and creamy. While still beating, slowly pour in the warm milk and cream mixture.
-
Pour the mixture back into the pot and cook over low heat until it thickens slightly. Let it cool, then refrigerate until completely chilled.
Note: The mixture is ready when it coats the back of a spoon. Run your finger through the coating. If the line stays clear without the mixture running back together, it's ready.
-
When both the custard and wine syrup are cold, combine them and stir until evenly mixed.
-
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
-
Transfer to a container and freeze for at least 3 hours before serving.
-
Serve topped with chopped walnuts for an extra crunch.
Recipe Notes
*Use a good-quality Malbec for this ice cream, as the flavour of the wine really comes through. A bottle from the Cafayate or Valles Calchaquíes area gives the best result, though Malbec from Mendoza works well too.
I made this ice cream with lactose-free milk and cream so I could enjoy it as well, but regular dairy works perfectly if you prefer.