If you have not tried ice cream from wine, we recommend you to cook this original delicacy at home from the available products. The piquancy of dessert will especially please gourmets and connoisseurs of good wine, provided that it is used for preparing ice cream.
Ice cream with wine - recipe
Ingredients:
- cream with a high percentage of fat content - 120 ml;
- Chicken eggs of medium size - 3 pcs .;
- powdered sugar - 140 g;
- wine red semisweet or semisweet - 95 ml.
Preparation
Preparation of ice cream begins with the separation of eggs into proteins and yolks. When this responsible task is performed, mix the yolks with sugar powder in a separate container and break the mass up to splendor and lightening. Now, without stopping the mass of whisk, we pour wine to it in small portions. We place the vessel with the base of ice cream on a water bath in a vessel with boiling water and continue the procedure of whipping and simultaneous heating for another seven minutes.
After that, whip the cream and protein in different containers up to the thick and thick foam, then alternately mix the creamy cream, then the proteins, into the cooled wine.
Now it only remains to freeze the mixture for four hours in the freezer and you can taste this unusual and original dessert for adults.
How to make ice cream from wine with spices?
Ingredients:
- red semi-dry wine - 700 ml;
- cream with fat content more than 33% - 295 ml;
- milk - 115 ml;
- egg yolks - 4 pieces;
- brown sugar - 165 g;
- 1 cinnamon stick;
- ginger root - 1 slice 1x1 cm.
Preparation
In this case, ice cream from wine is obtained with a taste of spices, in particular cinnamon and ginger. To implement the recipe, pour the wine into a saucepan or scoop, pour in the brown sugar, throw the cinnamon stick and put it on the fire. Boil the mass, stirring, until the
In another vessel, boil the milk, adding a piece of ginger root. After boiling, remove the container from the fire and allow the contents to cool completely. Now we extract the ginger, and put the milk on the stove again. In the process of heating, we alternately introduce egg yolks, stirring the mass intensively with a whisk. Warm up the mixture until it thickens, but do not boil. Now we put into the vessel with the egg mass the boiled liquor, mix it and let it cool down.
During this time, whisk in creamy thick cream cream and add them to the wine spicy base for ice cream. Once again we punch the mass with a mixer and send it to the ice cream or freezer for freezing. When using the latter, the delicacy should be beaten with a mixer every hour.
Unlike the previous recipe in this case, alcohol evaporates from wine during cooking and this delicacy can be given to children, but only its tart, piquant taste will be more appreciated by the older generation of gourmets.