Basic Dessert Wine Ice Cream Recipe

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Basic Dessert Wine Ice Cream
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Ingredients
5
Count
Nutrition
1190
Calories
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Ingredients:

Directions:

  1. In a 2- to 3-quart pan, mix milk, half-and-half, and sugar. Stir often over medium heat until mixture just begins to steam and bubbles form at pan edge.
  2. In a bowl, whisk about 1/3 of the hot milk mixture into eggs, then return mixture to pan. Cook, stirring, until custard is thick enough to coat a metal spoon with a smooth, velvety layer, about 20 minutes. Immediately, set pan in ice water and stir often until custard is slightly cool, about 10 minutes, or until cold, about 30 minutes. Or cover and chill cool custard at least 3 or up to 24 hours.
  3. Mix wine with custard and pour into a 1-quart or larger ice cream freezer container (self-refrigerated or frozen cylinder, or use 8 parts crushed ice to 1 part salt).
  4. Freeze according to manufacturer's directions or until dasher is difficult to turn. Serve ice cream soft-frozen. Or, if making ahead, pack ice cream in a freezer container and freeze airtight up to 1 week.
  5. Flavoring and Wine Choices:
  6. Orange Muscat ice cream with bittersweet chocolate: Add 2 teaspoons grated orange peel to milk mixture before heating. To chilled custard, add 1 cup Orange Muscat wine. When mixture is partially frozen, add 4 ounces finely chopped bittersweet or semisweet chocolate, then continue as directed. Makes about 6 cups.
  7. Per 1/2-cup serving: 198 cal., 39% (77 cal.) from fat; 4.1g protein; 8.6g fat (4.6g sat.); 27g carbo (0g fiber); 45mg sodium; 67mg chol.
  8. Port ice cream with cinnamon and vanilla: Add 1/2 teaspoon ground cinnamon and 1 split vanilla bean (about 4 in. long) to milk mixture before heating. Remove vanilla bean from chilled custard; scrape seeds free and return them to custard along with 1 cup port. Freeze as directed. Makes 4 cups.
  9. Per 1/2-serving: 230 cal.; 31% (71 cal.) from fat; 5.2g protein; 7.9g fat (4.3g sat.); 27g carbo (0g fiber); 68mg sodium; 100mg chol.
  10. Cream sherry ice cream with double ginger: Add 1 tablespoon minced fresh ginger to milk mixture before heating. Pour chilled custard through a fine strainer into a bowl; discard ginger. Stir in 1/2 cup cream sherry and 1/3 cup minced crystallized ginger. Freeze as directed. Makes 4 cups.
  11. Per 1/2-cup serving: 241 cal., 29% (71 cal.) from fat; 5.2g protein; 7.9g fat (4.3g sat.); 34g carbo (0g fiber); 73mg sodium; 100mg chol.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1190.22 Kcal (4983 kJ)
Calories from fat 559.98 Kcal
% Daily Value*
Total Fat 62.22g 96%
Cholesterol 710.61mg 237%
Sodium 524.67mg 22%
Potassium 1229.7mg 26%
Total Carbs 124.32g 41%
Sugars 106.5g 426%
Protein 41.37g 83%
Vitamin C 3.6mg 6%
Iron 3mg 17%
Calcium 923.6mg 92%
Amount Per 100 g
Calories 122.83 Kcal (514 kJ)
Calories from fat 57.79 Kcal
% Daily Value*
Total Fat 6.42g 96%
Cholesterol 73.33mg 237%
Sodium 54.15mg 22%
Potassium 126.9mg 26%
Total Carbs 12.83g 41%
Sugars 10.99g 426%
Protein 4.27g 83%
Vitamin C 0.4mg 6%
Iron 0.3mg 17%
Calcium 95.3mg 92%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

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