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Mulled wine ice cream
I have made very strange and very tasty ice cream. I am hereby sharing the recipe, and in the interests of science, I am listing it exactly as I made it, even though I think I will make a couple modifications next time. (Cinnamon sticks instead of ground, nutmeg, and adding the fruit elements later in the reduction process.)
I put:
1 bottle of Chianti (750 ml - 1 small glass)
1/2 tsp ground cinnamon
1/2 tsp whole cloves
1/2 tsp whole allspice
1/2 tsp whole cardamom
Peel of 1/2 an orange
2 Tbsp frozen apple juice concentrate
in a saucepan to reduce on medium to medmedhigh heat. I simmered them down.
After reducing to 1 c liquid (strained to check the volume, then threw in all the seasonings again), I added 1 tsp more of each spice, another 2 Tbsp of apple concentrate and the rest of the orange peel to get a good fresh jolt of flavor in, then reduced down to 1/2 c liquid.
In a separate pan, the custard consisted of:
2 c heavy cream
1 c half and half
1/3 c brown sugar
bringing up to temp on medmedlow heat. (Until I get impatient and turn it up to medium, because I always get impatient.) After it just barely started bubbling, I tempered in
3 egg yolks
and made sure it did the custard thing on the back of the spoon. Stirred in the 1/2 c strained wine. Put it in the fridge overnight. Put it in the ice cream maker. Ate it.
Results: Perfect texture, better than any I'd made before. Amazing and strange flavor, no alcohol aftertaste at all (I'm very sensitive to it). Definitely a nibblin' ice cream, not a gulpin' ice cream. Wonderful subtle stuff.
I put:
1 bottle of Chianti (750 ml - 1 small glass)
1/2 tsp ground cinnamon
1/2 tsp whole cloves
1/2 tsp whole allspice
1/2 tsp whole cardamom
Peel of 1/2 an orange
2 Tbsp frozen apple juice concentrate
in a saucepan to reduce on medium to medmedhigh heat. I simmered them down.
After reducing to 1 c liquid (strained to check the volume, then threw in all the seasonings again), I added 1 tsp more of each spice, another 2 Tbsp of apple concentrate and the rest of the orange peel to get a good fresh jolt of flavor in, then reduced down to 1/2 c liquid.
In a separate pan, the custard consisted of:
2 c heavy cream
1 c half and half
1/3 c brown sugar
bringing up to temp on medmedlow heat. (Until I get impatient and turn it up to medium, because I always get impatient.) After it just barely started bubbling, I tempered in
3 egg yolks
and made sure it did the custard thing on the back of the spoon. Stirred in the 1/2 c strained wine. Put it in the fridge overnight. Put it in the ice cream maker. Ate it.
Results: Perfect texture, better than any I'd made before. Amazing and strange flavor, no alcohol aftertaste at all (I'm very sensitive to it). Definitely a nibblin' ice cream, not a gulpin' ice cream. Wonderful subtle stuff.