Red Wine Ice Cream With Walnuts And Cherries Recipes

RED WINE ICE CREAM RECIPE

Steps:

• The first step in making our wine ice cream is to reduce the wine down to a syrup-y liquid. Pour your bottle of red wine into a large pot and simmer over low medium heat until it is reduced to one cup of liquid. This took about an hour for me, but it could be sooner, so you should keep an eye on yours. Once it has been reduced, set aside.
• In a medium pot, whisk together the brown sugar, and whipping cream. Cut your vanilla bean in half and scrape out that beautiful vanilla caviar into the pot. Add the bean pod to the pot as well.
• Stir constantly while cooking over medium heat until it begins to steam, but before it boils.
• Beat your egg yolks with a fork or with a mixer until they are light colored. Remove the vanilla bean pod from the cream and slowly add the cream into the egg yolks. It is important to add the cream to the eggs very slowly so that they do not curdle.
• Once you have successfully added the cream to the eggs, pour the mixture back into the pot and cook over medium heat until it thickens and turns in to a custard. If it sticks to the back of a wooden spoon, it is done. Remove from it from heat.
• Pour the mixture through a strainer and into a large bowl. Stir in the half and half and the reduced wine.
• Then sit back and serve yourself a glass of Red Wine Ice Cream alongside a glass of red wine!

GOAT CHEESE ICE CREAM WITH ROASTED RED CHERRIES

Steps:

• Prep
• Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
• Cook
• Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
• Chill
• Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
• Freeze
• Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

RED WINE ICE CREAM WITH WALNUTS AND CHERRIES

Steps:

• 1. Bring half and half with the cinnamon sticks, or flavoring just to a boil in a saucepan. Then remove from heat and let steep, uncovered for 30 minutes.
• 2. While the cinnamon steeps, simmer red grapes, vodka, half the anise extract and 1/2 cup sugar in a 1 quart saucepan, partially covered, until red grapes are tender. About 15 minutes.
• 3. Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth.
• 4. Whisk together yolks and remaining sugar in a bowl, then add half and half slowly.
• 5. Pour custard into 3 quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170F on thermometer, about 8 minutes.
• 6. Immediately pour custard through a fine-mesh sieve into a metal bowl.
• 7. Whisk in red wine puree with cinnamon, Chinese five spice, and cloves.
• 8. Now, add the red wine and the reserved anise extract along with the cherries, pureed red grapes, and walnuts to the mixture.
• 9. Chill with a plastic wrap cover, stirring occasionally, for approximately 1 1/2 hours. This step is important since you do not want ice crystals to form in the ice cream during preparation, so this means that the mixture should be completely cooled.
• 10. Freeze custard in ice cream maker (in batches if necessary).
• 11. Then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open containers during this process to prevent ice crystals from forming.

CHOCOLATE CHERRY RED WINE ICE CREAM RECIPE BY TASTY

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!

HOMEMADE RED WINE CHERRY ICE CREAM

Steps:

• Heat a small saucepan over medium heat. Add the butter and melt. Stir in the cherries. Sauté for about 2 minutes. Pour in the red wine and sugar, stirring so that the sugar disperses in the liquid. Bring the mixture to a bubble. Reduce the heat and simmer for 30 minutes, or until the liquid has thickened. You don't want to reduce so far that the liquid completely evaporates. You should be left with tender, bursted cherries and a thick, glossy syrup. Let the mixture cool completely.
• Combine the half & half and heavy cream in a medium saucepan. Heat this mixture over medium-low heat until just simmering (do not boil). While the liquid heats up, whisk the egg yolks vigorously in a mixing bowl until pale yellow. Add both sugars, whisking until incorporated. Temper the egg yolks by slowly whisking in about ⅓ of the heated cream mixture into the bowl. Once incorporated, pour the tempered eggs into the saucepan with the rest of the cream mixture. Cook until the custard thickens and coats the back of a spoon, about 8 minutes over medium-low heat. Transfer the custard to a glass bowl and stir in the vanilla extract.
• Place the bowl into a larger bowl full of ice to let cool slightly before refrigerating and cooling completely. Pour the cooled custard into an ice cream maker and process according to the machine's instructions. At this point, it will be at the soft-serve stage. Transfer the ice cream to a freezer container (I like to use a non-stick, 9" by 4.5", 1 pound, bread pan). Spoon the reserved red wine cherry mixture on top of the ice cream. Use a knife to create "swirls", basically just moving the knife up and down the ice cream until the cherries are incorporated. Freeze for a couple of hours before serving. Scoop the ice cream into bowls or mound it onto ice cream cones.

CHERRIES SIMMERED IN RED WINE

Steps:

• Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl.
• Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve.

TART CHERRY AND RED WINE SUNDAE

Steps:

• Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
• Remove from the heat, remove the cinnamon stick and stir in the vinegar.
• Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.