• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

1. 6 large egg yolks
2. 2 cups heavy cream
3. 1 cup milk
4. 1/2 cup sugar
5. 1/2 cup sweet red wine, such as Moscato Rosa, Sagrantino Passito or Recioto di Valpolicella

Directions

1. 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.
2. 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.