Saperavi Ice Cream

1. 1

   In a saucepan, combine the wine and sugar. Place over medium heat and bring to a boil, stirring until the sugar dissolves. Reduce heat and simmer for 15-20 minutes, or until the volume is reduced by half.

   20 min

2. 2

   While the wine is simmering, whisk the egg yolks in a bowl. Slowly pour the hot wine mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

   5 min

3. 3

   Return the mixture to the saucepan. Place over low heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Do not boil.

   7 min

4. 4

   Remove the saucepan from the heat and add the heavy cream and milk. Stir well. Add vanilla extract if desired.

   3 min

5. 5

   Transfer the mixture to a container and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight.

   240 min

6. 6

   Freeze the ice cream in an ice cream maker according to the manufacturer's instructions.

7. 7

   If you don't have an ice cream maker, freeze the ice cream in a container, stirring every 30 minutes until completely frozen.

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.