The art of making Pinotage ice cream
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.
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.