The art of mak­ing Pino­tage ice cream

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There’s noth­ing I love more than cook­ing up cool and funky new recipes with in­gre­di­ents no one thinks will work to­gether. I al­ways say to peo­ple the best recipes are the ones that come from mis­takes.

Over the past year, I’ve been fid­dling with dif­fer­ent meth­ods of mak­ing ice creams – which has re­sulted in some crazy stuff, such as beet­root flavour – and I’ve had some hits and misses, such as the straw­berry and caramel flavour. Re­cently, I de­cided to give this ice cream thing a bash again, and I think I’ve struck gold.

I used Pino­tage wine be­cause it’s South African and makes for an awe­some pink colour, but you can use any wine you like. The colour and taste will ob­vi­ously change de­pend­ing on what you use.

You can make this recipe with an ice cream ma­chine (highly rec­om­mended, as that’s what I used) or you can do it the old way by churn­ing the ice cream your­self and whisk­ing the mix for a few sec­onds ev­ery 20 min­utes over three hours while it freezes.

In­gre­di­ents

180g cas­tor sugar 375ml full cream milk 375ml dou­ble cream (nor­mal cream will work too) 125ml Pino­tage 1 vanilla pod 7 egg yolks (from large eggs) Op­tional: tea­spoon of pink food colour­ing. Use this only if you’re not happy with the colour of your cus­tard.

Method 1. 2.

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