125ml (½ cup) Pinotage
7 egg yolks (from large eggs)
375ml (1¾ cups) full-cream milk
375ml (1¾ cups) double cream (normal cream will work too)
180g castor sugar
1 vanilla pod
Optional: Add a teaspoon of pink food colouring (use this only if you’re unhappy with the colour of your custard)
Pour the wine into the egg yolks and whisk until combined.
Place the milk, cream and sugar in a pot and place on a medium heat. Do not boil. You just want the sugar to melt. Once it’s melted, remove the liquid from the heat.
Cut the vanilla pod lengthways, scrape the vanilla seeds out and add them to the hot milk and cream liquid. Stir.
Slowly pour the hot liquid into the egg yolk and wine mixture and stir until well combined.
Strain the mixture through a sieve into a clean container or bowl. This is your icecream mixture or custard. Place a piece of plastic wrap directly on the surface of the custard and allow it to cool down at room temperature.
Place the custard in the fridge and allow to rest for at least 12 hours.
After removing the custard from the fridge, you can either pour it into your ice-cream machine to churn or begin the manual icecream churning process. Once it’s churned sufficiently, allow it to set for about six hours in the freezer. Scoop and enjoy!