PINOTAGE ICE CREAM
“There’s nothing I love more than coming up with cool new recipes with ingredients you wouldn’t think would work. This time, I think I’ve struck gold. I used Pinotage as it makes for an awesome pink colour, but you can use any wine you like, which of course will affect the final colour and taste. You can make this recipe with an ice-cream machine (highly recommended) or do it the old-school way, churning the ice cream yourself by whisking the mix for a few seconds every 20 minutes over 3 hours while it freezes.”
Makes 750 ml (3 cups)
EASY
GREAT VALUE
Preparation: 30 minutes, plus 12 hours’ chilling time
Cooking: 20 minutes
Pinotage ½ cup large free-range egg yolks 7 full-cream milk 1½ cups double-thick cream (normal cream will work too) 1½ cups caster sugar 180 g vanilla pod 1 pink food colouring 1 t (use this only if you’re not happy with the colour of your custard)
1 Pour the wine into the egg yolks and whisk until combined. Place the milk, cream and sugar in a saucepan over a medium heat. Do not boil. You just want the sugar to melt. Once it has melted, remove the liquid from the heat. 2 Split the vanilla pod lengthways, scrape out the seeds and add them to the hot milk liquid. Stir. 3 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 ice-cream mixture or custard. Place a piece of clingwrap directly onto the surface of the custard and allow it to cool to room temperature. 4 Place the custard in the fridge and chill for a minimum of 12 hours. Once chilled, pour the custard into your ice-cream machine to churn or you can begin the manual ice-cream churning process I mentioned above. Once your ice cream has churned sufficiently, allow it to set for about 6 hours in the freezer. Scoop and enjoy! This is not suitable for children. WHEAT- AND GLUTEN-FREE
WINE: Woolworths Spier Natural
Sweet Rosé 2018
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