Italy's white dessert wines like vin santo may be better known, but its red dessert wines like Moscato Rosa and Sagrantino Passito offer intriguing berry flavors that make them worth seeking out—to drink on their own or as a sweetener for ice cream.
1/2 cup sweet red wine, such as Moscato Rosa, Sagrantino Passito or Recioto di Valpolicella
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.
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.