Red Wine Ice Cream with Cherry Sauce


6 extra-large egg yolks
1/2 cup plus 3 tablespoons granulated sugar
2 cups light cream
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Cherry Sauce

1-3/4 cups pitted dark red cherries or a large jar of morello cherries, drained
1 cup fresh or frozen raspberries
3-4 tablespoons sugar
1/2 cup fruity red wine, such as Merlot
1 tablespoon Kirsch or cherry brandy (optional)


  1. To make the cherry sauce, put the cherries, raspberries, and 3 tablespoons sugar in a saucepan. Heat gently, stirring occasionally, until the sugar has dissolved. Add 1/2 cup wine, bring to a boil, and simmer for 10 to 15 minutes until the cherries are soft and the liquid is syrupy. Taste and add extra sugar, if necessary. Let cool, then chill in the refrigerator.
  2. Put the egg yolks and 1/2 cup sugar in a heatproof bowl and beat with a hand-held electric mixer until smooth, pale, and moussey. Put the cream, milk, and remaining sugar in a saucepan and heat gently until almost boiling. Pour the hot cream in a steady stream over the egg mixture, beating constantly until smooth.
  3. Pour the custard through a fine-mesh sieve back into the rinsed pan. Heat very gently, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. If it looks like it’s starting to boil, remove the pan from the heat and stir for a couple of minutes to let cool slightly before returning it to the burner. Stir in the vanilla extract, then let the custard cool completely.
  4. Pour the cold custard into a plastic container and freeze. Remove it from the freezer after about 1 hour when the edges have begun to harden. Beat with a hand held electric mixer. Return to the freezer, then beat again after 30 minutes. (Or churn in an ice cream maker.)
  5. When the mixture is the consistency of soft scoop ice cream, take half the cherry mixture and cut up any larger pieces of fruit. Put a few teaspoons of the mixture into the ice cream, dragging the fruit through it with the point of a skewer. Carefully turn the ice cream over with a tablespoon and repeat until this half of the cherry mixture has been used. Freeze the ice cream for several hours and refrigerate the rest of the sauce.
  6. Transfer the ice cream to the refrigerator for 15 to 20 minutes to soften slightly before serving. Meanwhile, put the remaining cherry mixture, the remaining wine, and a splash of kirsch or cherry brandy, if using, in a saucepan and heat gently until almost boiling. Let cool for 10 minutes. Serve the ice cream in scoops with the warm cherry sauce poured over.

Makes 4 to 6 servings.

Source: Cooking with Wine