Red Wine and Chocolate Ice Cream

Instead of eating chocolate and drinking red wine like the plebeian you are, why not transcend getting over a bad break-up by combining that with ice cream.


First you prepare a chocolate ice cream base by heating it to creamy perfection.

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Then you combine that with a whole bottle of red wine, reduced down to a fifth of its original volume. This turns your ice cream a soft shade of pink, like my face after one sip of wine.

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You get ice cream that distinctly tastes of red wine (so the alcoholic in you’s satisfied). Then you get the darkness of the chocolate running through the background, making the whole thing just that much more decadent.

I adapted this recipe from ice cream science again, and just added chocolate.


  • 417g double cream (see notes)
  • 319g semi-skimmed milk
  • 46g skimmed milk powder
  • 120g sugar
  • 78g egg yolks (about 4 medium eggs)
  • 20g cocoa powder
  • 750ml bottle red wine (choose something you like. I used Rioja on the recommendation of a friend since I know nothing about wine)


  1. Mix yolks, sugar, skimmed milk powder, and cocoa powder vigorously together in a large saucepan. This is to stop the yolks from curdling.
  2. Mix in the cream and milk.
  3. Heat the mixture over medium heat, stirring constantly. You’re aiming to hold the mixture at about 71°C for about 20 mins to reduce the mixture by 15% by weight. If you don’t have a thermometer, you can just try to hold the mixture at the point when it’s steaming slightly (not too much and DEFINITELY not at a boil) and reduce it till it coats the back of your spoon. If you overheat your mixture you will get an eggy hydrogen sulfide taste.
  4. Cool the mixture down as fast as you can, preferably by cooling it in a container in an ice bath. Once it’s cool put it in the fridge to age overnight. This is to reduce the bacteria growing so the ice cream keeps for longer.
  5. While you’re reducing your ice cream mixture you could also reduce your red wine. Pour your red wine into a saucepan over medium heat and reduce it to 150ml. You don’t have to stir while reducing the red wine. Refrigerate your red wine mixture as well.
  6. The next day, put the ice cream mixture into your ice cream machine. Then pour in the reduced red wine.
  7. When the ice cream reaches the texture desired, stop churning and immediately store your ice cream in the freezer set at the lowest temperature (see notes).
  8. To eat, allow to thaw for 10 mins first.


  • If you know the fat percentage of the cream you’re using, you can use other cream. Go toicecreamscience’s original blog post to calculate the adjusted recipe amounts (he has an excel sheet).
  • Holding the ice cream at 71°C makes the proteins in the milk undergo reversible unfolding which contributes to the creamy texture of the ice cream.
  • If your freezer can’t go as low as -18°C (like mine), I recommend eating the ice cream within a day or two. It can get icy if you can’t store it at low enough temperatures.
  • I couldn’t get the ice cream to be as thick as previous attempts, but once it froze it had about the same texture as the other ice creams for some reason.

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