Red wine, Cointreau, and Blackberries add a burst of flavor to this delicious Sangria Ice Cream! Eat some today and freeze some for later!
Whipping up this red wine ice cream recipe is a total breeze.
How to Make Wine Ice Cream
I started by making a simple custard base on the stove top. I recently read an interview in a local magazine featuring the minds behind some of the more popular ice cream shops. They recommended using a few different types of sugar, so I went with 1 part granulated sugar, 1 part brown sugar, and 1 part corn syrup.
I placed these sugars in my 3.0-Quart Saucepan from my KitchenAid® Stainless Steel 10-Piece Set along with some whole milk and a pinch of salt. Then, I warmed the milk over medium heat to dissolve the sugar. In the meantime, I used my KitchenAid® Stand Mixer fitted with the whisk to beat a few egg yolks. Next, I tempered the eggs by slowly ladling the warm milk into the eggs. Once the yolks were warm, I poured the egg mixture into the 3.0-Quart Saucepan and cooked the whole custard base until thick.
The ice cream base needs to be chilled for a few hours before it is ready to churn, so I moved on to the blackberries. After giving the fresh berries a good rinse, I tossed them in my 1.5-Quart Saucepan from my KitchenAid® Stainless Steel 10-Piece Set, along with a cup of Merlot, some sugar, and a splash of Cointreau for good measure.
The wine and Cointreau give the ice cream a wonderful depth of flavor, but they also do double-duty by preventing ice crystals from forming in the final frozen product. I cooked the berry mixture until it was the consistency of a thick syrup, then drained it through a fine mesh sieve to remove the solids.
Once the ice cream base has chilled, it’s time to churn it in the frozen bowl of the KitchenAid® Ice Cream Maker.
With the Stand Mixer on “stir,” I poured in the ice cream base, followed by the prepared blackberry-wine syrup.
After about 20 minutes of churning, the ice cream was at soft-serve consistency and ready to come out. I love this Ice Cream Maker because it’s so easy to use and it does all the work of making ice cream for you.
It took all of the willpower I had, but I scraped the soft serve into a freezer-safe container and allowed it to freeze until it was scoop-able. I even filled a few small freezer-safe mason jars with ice cream so I’d have ready-to-go single serve ice creams for the guests I was having over later that day.
…But, I couldn’t wait around all day for my guests to arrive, so I plopped a few scoops of this wine flavored ice cream into a cone for myself!
This is truly the creamiest, dreamiest ice cream I’ve ever had. Try it this weekend!
Here’s the Recipe!
Sangria Ice Cream Recipe
For the Ice Cream:
- 1 1/2 cups whole milk
- 1/2 cup white granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup light corn syrup
- Pinch of kosher salt
- 5 egg yolks
- 1 1/2 cups heavy cream
For the Blackberry Sangria Syrup:
- 1 1/2 cups blackberries
- 1 cup merlot - or other dry red wine
- 1/4 cup sugar
- 1 tablespoon Cointreau
- Combine the whole milk, white sugar, brown sugar, corn syrup, and salt in a 3.0-Quart Saucepan.
- Heat over medium, stirring frequently, until the sugars are melted and the milk is warm.
- Place the egg yolks in the bowl of your KitchenAid® Stand Mixer. Use the whisk to beat the eggs on medium (4 or 6) until well-combined.
- With the Stand Mixer running on the “stir” speed, very slowly trickle a ladle full of warm milk into the yolks to temper.
- Pour the egg mixture into the 3.0-Quart Saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes).
- Turn off the heat and strain into a large bowl.
- Stir in the heavy cream, cover, and chill for a minimum of 2 hours or overnight.
- Meanwhile, combine the blackberries, Merlot, sugar, and Cointreau in a 1.5-Quart Saucepan over medium heat.
- Bring to a boil and cook, stirring and breaking up the blackberries, until the mixture reduces to the consistency of a thick sauce (about 10 minutes).
- Place a fine mesh strainer over a liquid measuring cup and pour the blackberry mixture into the strainer.
- Press the blackberries against the strainer to extract as much liquid as possible. You should aim to have less than ⅓ cup of blackberry-sangria syrup; if you have too much, simply simmer the liquid until reduced.
- Cover the liquid measuring cup and refrigerate until chilled.
- Replace the bowl of your KitchenAid® Stand Mixer with your KitchenAid® Ice Cream Maker. Once both the ice cream mixture and the blackberry-sangria syrup have chilled, turn the mixer on to the “stir” speed and then transfer them both to the frozen Ice Cream Maker.
- Churn for 20-30 minutes until you reach the desired consistency.
- Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid. Serve in sugar cones or in bowls, as desired.