As good as it gets: red wine and chocolate ice cream

An ice cream made of red wine and chocolate is like having three of my favourite food groups in one. With some cloves, star anise, black peppercorns and orange zest, there is a hint of glühwein about it, though it’s perfect for a summer’s evening.

Our guests agreed last night when we served it for dessert, topped with florentines.

We invited our friend Keeley round for dinner with us and our house guest, Jenny. Both women own houses in the same village in France – Castillonnès, in Lot-et-Garonne – but didn’t know each other until we introduced them a year or so back. It was good to hear them catch up on village news over dinner.

The dessert recipe came from Claire Kelsey’s wonderful cookbook Melt: Ice Cream Sensations to Make at Home.

My partner, Damon, made it. He used 350ml of a red Graves in the mix. It was one of the wines we brought back recently from France. Claire suggests a syrah in her recipe, but we didn’t have any in, so we improvised.

Judging by the clean bowls, I don’t think our guests minded.

This entry was published on Wednesday, 25 June 2014 at 07:33. It’s filed under Food and wine and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

13 thoughts on “As good as it gets: red wine and chocolate ice cream

  1. Yum! What sort of ice cream maker do you use?

    Like

  2. Sounds absolutely delicious
    could you post a recipe?
    like the idea of florentines too!

    Like

    • Well, I would highly recommend the book, as it has loads of great recipes.

      This one involves warming 350ml of red wine with 1.5 tbsp. of whole black peppercorns, 1 tsp of cloves, a few star anise and some orange zest on a low heat for 10 mins.

      Then make a paste using 6 tsp of cocoa powder and 200ml of whole milk.

      Mix all together, cook for 6 mins on a low heat. Strain out the peppercorns etc.

      Beat 6 large egg yolks and add a little of the chocolate mixture. Add this back into the pan and heat gently until the custard thickens.

      Allow to cool completely, then add 350ml of double cream.

      Churn in an ice cream maker.

      As I say, I really recommend the book. Buy a copy – you won’t regret it if you are a ice cream fan.

      Like

  3. I imagine that Jenny [ her maj…] was ecstatic….how many scoops get you blotto?

    Like

  4. Mmmmm. Sound lovely. And you’re right, red wine and chocolate can go really well together.

    Like

  5. An interesting combination. Personally, our local Corbieres wine needs no embellishment! A glass of red and a piece of very dark chocolate is a perfect combination. 🙂

    Like

  6. Chocolate and wine… I don’t mind what the mix is, count me in!

    Like

Comments are closed.

%d bloggers like this: