While many people tend to be more familiar with Italy’s white dessert wines, the countries red dessert wines, like Moscato Rosa and Sagrantino Passito offer alluring berry flavors that make them worth trying for yourself. Whether you choose to drink them as is, or use them to add flavor and sweetness to your newest homemade ice cream creation, I suspect you’ll be thankful you gave them a shot.
- Active: 20 minutes
- Total time: 1 hour 50 minutes
- Servings: about 5 cups
- 6 large egg yolks
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup sweet red wine, such as Moscato Rosa, Sagrantino Passito or Recioto di Valpolicella
- In a heatproof bowl, mix the egg yolks. In a saucepan, combine the cream, milk and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar, about 4 minutes. Gradually whisk the hot cream into the eggs yolks; return the mixture to the saucepan. Cook over moderate heat, stirring constantly, until the custard is thick enough to coat the back of a spoon, about 5 minutes; do not let the custard boil or it will curdle.
- Strain the custard into a bowl. Stir in the red wine. Cover and refrigerate until thoroughly chilled, about 1 hour. Freeze in an ice cream freezer according to the manufacturer’s instructions. Cover and store in the freezer until serving time.