Red Wine Port Ice Cream Recipes

Steps:

• Make the cherry red wine reduction: Add red wine and sugar to a small saucepan. Bring to a boil, then immediately reduce to a bare simmer. Add the cherries and continue to simmer for about 5 minutes, until the mixture is thick enough to coat the back of a spatula and leave a clean line when you drag your finger across. Immediately transfer the reduction to a heatproof bowl or glass measuring cup and let cool for about 15 minutes. Transfer to the refrigerator to chill completely.
• Make the ice cream base: Add the sweetened condensed milk, vanilla, and salt to a medium bowl and stir to combine. Set aside.
• Add the heavy cream to a large bowl. Using the whisk attachment on an electric hand mixer, whip the cream until stiff peaks form, 2-3 minutes.
• Gently fold about 1 cup (240 ml) of the whipped cream into the condensed milk mixture. Once combined, pour the condensed milk mixture into the bowl with the remaining whipped cream. Gently fold until no streaks remain.
• Pour the ice cream base into a 9 x 5-inch (23 x 12 cm) metal loaf pan and immediately transfer to the freezer for 2 hours.
• Remove the ice cream base from the freezer. Pour the chilled cherry red wine reduction over the ice cream and add the chopped dark chocolate. Use a butter knife to slowly swirl together. Return to freezer for another 1-2 hours, or overnight.
• Scoop and serve.
• Enjoy!

Steps:

• Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

Steps:

• In a large heavy-bottomed saucepan over high heat, combine the Burgundy and port. Bring to a boil, then reduce heat to medium. Simmer until the mixture has reduced to 1 cup, about 30 minutes. Remove from heat, and add the creme de cassis, Chambord, lemon zest, orange zest, cinnamon, cloves and peppercorns. Add the milk and cream. Scrape the pulp from the vanilla bean into the mixture, and add the bean as well. Set aside.
• In a large mixing bowl, combine the egg yolks and sugar. Mix until blended. Return the saucepan containing the wine mixture to medium heat, and bring back to a boil. Slowly whisk the hot wine mixture into the eggs, then return the contents of the bowl to the saucepan. Place the saucepan over low heat, and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon.
• Strain the mixture into a mixing bowl, and place the bowl in a container of ice water to cool. When the mixture has chilled, freeze in an ice cream maker, according to manufacturer's instructions.

Steps:

• In a medium saucepan, add the wine, sugar, cloves, pears, cinnamon, vanilla and orange zest and bring to a simmer. Cut out a circle of parchment paper and fit this on top of the liquid to keep the pears submerged. Simmer the pears until fork-tender, flipping them once, about 40 minutes. Remove the pears from the wine with a slotted spoon and refrigerate for 10 minutes. Continue to reduce the wine mixture on high heat until it becomes syrupy, about 10 minutes. Remove from the heat and strain.
• Top each pear half with some ice cream, granola and a drizzle of the wine reduction. Finish your art with mint and devour it.