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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.
Prep Time: 1 hour
Chilling & Freezing 5 hours
Ingredients
- 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
Instructions
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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.
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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.
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.
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