Pinot Noir Ice Cream
Every year at our Reno Tahoe Pinot in the Park member BBQ I get be creative with the desserts and this year’s sweet turned out to be my favorite.
Due to popular [and incredibly sweet] demand; below is the recipe for the Ice Cream. It’s ‘No-Churn’ so no special equipment is required; in fact it’s so easy a Wine Club curator can do it. The best part is it only needs ½ cup of wine so you can sip the rest of the bottle while you wait for it to freeze.
PINOT in the PARK
Pinot Noir Ice Cream
-INGREDIENTS-
o 2 cups Heavy Whipping Cream
o 1 can Sweetened Condensed Milk (1 14oz)
o 2 tsp Vanilla Extract
o ½ cup Red Wine (2012 Double Bond Pinot Noir)
o ¾ cup of Finely Cut Fresh Strawberries
o 4-5 squares of Dark Chocolate Shaved or Finely Chopped Dark Chocolate
-METHOD-
1. Beat the heavy whipping cream and vanilla in a stand mixer or using a handheld electric mixer on high speed until it has stiff peaks.
2. While mixer is on medium speed slowly pour in can of condensed milk and beat to incorporate.
3. Stir in red wine, strawberry bits and chocolate shavings.
4. Pour into a 5x9 loaf pan and freeze a minimum of 4 hours
5. Lick the spoon
Note: Be sure to chop the strawberries into tiny pieces- the smaller the better. They have a high-water content and too big a piece acts as a brick of ice when it’s frozen. Use more strawberries and chocolate to your energy level as it takes a while to get them to the right size.