Cabernet Caramel Ice Cream

1 Feb

I’ve loved ice cream for as long as I can remember and I’ve been obsessed with developing my own flavors since I took a class on the subject in college. For the class, my group developed a winner: vanilla ice cream with a cabernet caramel swirl and fudge pieces. I haven’t been able to get that flavor out of my head ever since, so I’m recreating it in my own kitchen.

Trust me: make the cabernet swirl. It’s so good, even on its own. It tastes like concentrated jam.

Side note: If you’re curious about how much butterfat your homemade ice cream recipe has, use this handy calculator: butterfat calculator (this recipe has 17.6%).

Vanilla Base

2 1/2 cups heavy cream
2 cups whole milk
4 egg yolks
3/4 cup sugar
1/2 tsp. vanilla
pinch of salt

Cabernet Caramel

1 1/2 liters Cabernet Sauvignon (look for the cheap stuff)
1 cup sugar

Ganache Chunks

4 oz. chocolate pieces
1/4 cup heavy cream

To make the caramel, simmer the wine and sugar together for about an hour, stirring occasionally. The wine should reduce to about 1 1/2 cups. Set the caramel aside at room temperature (it only gets better with time).

For the ganache, heat the cream on the stove and pour it over the chocolate. Stir everything together and pour the mixture into a baking dish lined with greased parchment paper. Cool in the fridge. Once cooled, cut the ganache into small pieces that are half the size of a penny but just as thin (like the chunks in mint chocolate chip).

For the ice cream base, heat the cream and milk together on the stove for about two minutes until hot. With a hand mixer, mix the yolks, sugar, vanilla, and salt together until smooth. Mix in 1 cup of the hot cream-milk mixture to temper the eggs. Add the egg mixture back into the saucepan with the cream and simmer for 5 minutes. The mixture should be thick enough to coat a spoon. Put it in a bowl in an ice water bath to cool. Once cool, freeze the mixture in an ice cream maker.

Combine the ice cream in layers. Put 1 cup of base in a large bowl. Drizzle the caramel on top and sprinkle on the ganache chips. Repeat until you run out of ingredients. Freeze.

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4 Responses to “Cabernet Caramel Ice Cream”

  1. Lianne February 1, 2011 at 5:49 pm #

    Whoa! What kind of ice cream maker do you use? This looks ridiculously delicious!

  2. Lori February 7, 2011 at 5:23 pm #

    This looks amazing. It also combines two of my most favorite ingredients: ice cream and wine! I must try this.

  3. SinoSoul April 13, 2011 at 10:07 am #

    hmmm.. is there a way to introduce MUCH more “wine” into the ice cream? by “wine” I mean alcohol. After all, reducing 1 liter+ down to 1 cup means all the booze is gone! :sadface:

    otherwise, awesome idea. Gonna try churning this later in the month.

    • Julia @ So Apparently April 16, 2011 at 10:12 pm #

      Sadly, the ice cream won’t freeze well with a lot of alcohol. 😦

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