Red Wine Ice Cream Sundae Food

TART CHERRY AND RED WINE SUNDAES

Steps:

• Combine 4 cups frozen cherries, 1 cinnamon stick, 1 cup sugar and 2 tablespoons cornstarch in a saucepan over medium-high heat and cook until the sugar starts to melt, about 1 minute. Add 2 cups dry red wine, bring to a boil and cook until slightly thickened, about 4 minutes. Remove from the heat, remove the cinnamon stick and stir in 2 teaspoons red wine vinegar. Serve over vanilla ice cream.

RED WINE ICE CREAM RECIPE

Steps:

• The first step in making our wine ice cream is to reduce the wine down to a syrup-y liquid. Pour your bottle of red wine into a large pot and simmer over low medium heat until it is reduced to one cup of liquid. This took about an hour for me, but it could be sooner, so you should keep an eye on yours. Once it has been reduced, set aside.
• In a medium pot, whisk together the brown sugar, and whipping cream. Cut your vanilla bean in half and scrape out that beautiful vanilla caviar into the pot. Add the bean pod to the pot as well.
• Stir constantly while cooking over medium heat until it begins to steam, but before it boils.
• Beat your egg yolks with a fork or with a mixer until they are light colored. Remove the vanilla bean pod from the cream and slowly add the cream into the egg yolks. It is important to add the cream to the eggs very slowly so that they do not curdle.
• Once you have successfully added the cream to the eggs, pour the mixture back into the pot and cook over medium heat until it thickens and turns in to a custard. If it sticks to the back of a wooden spoon, it is done. Remove from it from heat.
• Pour the mixture through a strainer and into a large bowl. Stir in the half and half and the reduced wine.
• Then sit back and serve yourself a glass of Red Wine Ice Cream alongside a glass of red wine!

RED WINE ICE CREAM SUNDAE RECIPE

Steps:

• Follow the instructions here
• Place a metal mixing bowl in the refrigerator at least 30 minutes prior to making the whipped cream. If using a whipped cream dispenser, place that in the fridge as well.
• Slice open the vanilla bean and scrape the caviar from the inside. Set aside.
• When cold, remove the bowl from the refrigerator add the vanilla bean, cream, and powdered sugar. If using a whipped cream dispenser, whisk together until just combined then pour in the canister. Follow whipped cream dispenser instructions. Otherwise, whisk with an electric mixer for 2-3 minutes on high, until whipped cream is stiff.
• In a large skillet, combine all the ingredients over medium-high heat. Leave uncovered and cook the wine down into a syrup. This took about 15 minutes for me. When it is thick enough to coat the back of a wooden spoon, it is ready. Place in a glass jar. When cool, store in the fridge.
• Using a mortal and pestle, ground the dried lavender into a fine powder.
• Preheat oven to 300°. Place almonds in a single layer on a baking. Roast for 15 minutes, or until lightly toasted. Remove from oven and let cool.
• Toss the almonds with the olive oil, salt, sugar, and ground lavender. Store in an airtight container.
• To assemble the sundae, scoop some of the red wine ice cream into a wine glass or bowl. Add the whipped cream, drizzle with spiced red wine syrup, and top with lavender almonds. Enjoy!

TART CHERRY AND RED WINE SUNDAE

Steps:

• Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
• Remove from the heat, remove the cinnamon stick and stir in the vinegar.
• Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.