Go Back
Malbec Ice Cream

Malbec Ice Cream

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


  • 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


  1. 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.
  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.
  8. 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.