red wine ice cream with walnuts and cherries

How To Make red wine ice cream with walnuts and cherries

• 
  1

  Bring half and half with the cinnamon sticks, or flavoring just to a boil in a saucepan. Then remove from heat and let steep, uncovered for 30 minutes.
• 
  2

  While the cinnamon steeps, simmer red grapes, vodka, half the anise extract and 1/2 cup sugar in a 1 quart saucepan, partially covered, until red grapes are tender. About 15 minutes.
• 
  3

  Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth.
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  4

  Whisk together yolks and remaining sugar in a bowl, then add half and half slowly.
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  5

  Pour custard into 3 quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170F on thermometer, about 8 minutes.
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  6

  Immediately pour custard through a fine-mesh sieve into a metal bowl.
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  7

  Whisk in red wine puree with cinnamon, Chinese five spice, and cloves.
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  8

  Now, add the red wine and the reserved anise extract along with the cherries, pureed red grapes, and walnuts to the mixture.
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  9

  Chill with a plastic wrap cover, stirring occasionally, for approximately 1 1/2 hours. This step is important since you do not want ice crystals to form in the ice cream during preparation, so this means that the mixture should be completely cooled.
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  10

  Freeze custard in ice cream maker (in batches if necessary).
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  11

  Then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open containers during this process to prevent ice crystals from forming.
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