Red Wine Stracciatella Ice Cream

A socially acceptable way of consuming wine at work.

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It all starts with reducing an entire bottle of wine to less than 1/5th of its original volume.

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You then combine this red wine ~essence~ with a creamy custard base, achieved by lovingly tending the base at 72°C for 30 mins. You could probably use a less faffy ice cream base but I’ve always had great results with this ice cream base so I’m sticking to it.

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It’s very important to use a spatula with a matching colour.

(It’s not)

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This is similar to my previous red wine and chocolate ice cream recipe but instead of adding cocoa powder to the base I incorporated chocolate bits into the ice cream itself for a stronger chocolate flavour and some crunch. Which I thought was an improvement.

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Like before, this recipe is adapted from ice cream science.

Ingredients (makes close to 1L of ice cream)

Red wine ice cream

  • 417g heavy cream
  • 319g full-fat milk
  • 46g skimmed milk powder
  • 140g sugar
  • 78g egg yolks
  • 750ml bottle red wine

Stracciatella

  • 113g dark chocolate
  • 2 tbsp unsalted butter

Method

2 days before eating

  1. Reduce the temperature of the freezer to the coldest it will go. Also, keep the container you will be storing the ice cream in in the fridge to keep it cool.
  2. Reduce the red wine by pouring the red wine into a saucepan over medium heat. Heat the red wine until it is reduced to 150ml (about 40 mins). You don’t have to stir while reducing the red wine. Refrigerate the reduced red wine.
  3. Make the ice cream: Mix the yolks, sugar, and skimmed milk powder vigorously together in a large saucepan. This is to stop the yolks from curdling.
  4. Mix in the cream and milk.
  5. 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.
  6. Cool the mixture down as fast as you can, preferably by cooling it in a container in an ice bath. This is to reduce the bacteria growing so the ice cream keeps for longer.
  7. Once it’s cool, cover and put it in the fridge to age overnight.

1 day before eating

  1. The next day, put the ice cream mixture into your ice cream machine. Then pour in the reduced red wine. Let churn.
  2. While the ice cream is churning, melt together the chocolate and the butter in a microwave in short 10s bursts, stirring well between each bursts. Transfer the mixture into a piping bag.
  3. When the ice cream is close to reaching the desired texture, snip off a small hole at the end of the piping bag and drizzle the chocolate into the churning ice cream. You could leave some chocolate behind to drizzle over the top of the ice cream at the end for decoration.
  4. When the ice cream has reached the texture desired (I am for a soft serve consistency), stop churning and immediately store your ice cream in the freezer set at the lowest temperature.
  5. If you left some chocolate behind, drizzle that over the top of the ice cream.
  6. Freeze the ice cream for at least 4 hours to harden.

Notes

  • Choose a red wine that you like because the ice cream is going to taste like that wine. I went the cheap route instead and kind of wish I had chosen a more complex flavoured wine.
  • If you’re using an ice cream maker which bowl needs to be frozen beforehand, make sure to cover the bowl with clingfilm so ice crystals won’t form in the bowl and cause your ice cream to have a sandy texture.
  • So you can’t really see the chocolate bits in the pictures in the blog but you’re going to have to trust me when I say that there were sufficient chocolate bits in the ice cream.
  • If you want the science behind all the steps, go to (surprisingly enough) ice cream science’s website for the nitty gritty.

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