Raspberry Red Wine Scream

By • July 7, 2011 • 20 Comments

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Author Notes: Typically, my favorite wines are red. They are usually from the New World (because I can afford them), are luscious and fruit forward, a little jammy, with some spice on the nose, and my absolute favorites are reminiscent of chocolate. This is a version of my favorite kind of red, in ice cream.

Note: You do not have to be a wine drinker to enjoy this ice cream. - gingerroot
gingerroot

Food52 Review: This "scream" is very interesting. The bold, robust malbec and warm spices create a multifaceted dessert that is so much more than just ice cream. The raspberries really emphasize the berry notes in the wine, plus the chocolate and raspberry swirls are beautiful. - biffbourgeoisStephanie Bourgeois

Makes about 6 cups

For the spice infused custard base

  • 1 cup heavy cream
  • 1 1/2 cup milk
  • 2 whole cinnamon sticks, broken in half
  • 4 whole star anise pods
  • 3 egg yolks
  • 4 ounces granulated sugar
  • 1 cup Malbec (preferably from Argentina)
  • 4 ounces fresh raspberries, washed and dried
  1. Get out two saucepans. In one, start your custard by combining cream, milk, cinnamon and star anise pods over medium-low heat. You really do not want this any higher because you just want your mixture to steam (this took about 12 minutes on my stove). In your second saucepan, add the Malbec, raspberries, and heat over medium. Once this gets bubbling, monitor heat to keep it at a consistent, but slow simmer, stirring occasionally and breaking up the berries. Continue cooking this mixture in this manner until you are ready to add it to the custard (step 4).
  2. Meanwhile, whisk your egg yolks in a medium bowl until combined. Add sugar and whisk vigorously until mixture is thick and pale. You can use a hand mixer, but it comes together quickly and easily with a whisk. Set bowl aside.
  3. Once your cream mixture is steaming, remove pan from heat. Stir and let mixture cool for a minute. Slowly temper your eggs by adding a small amount of the heated cream (a ladle is good for this) into the eggs and whisking quickly to combine. Pour tempered egg mixture into remaining cream, quickly whisking to combine. At this point, I could have really used a third arm, to scrape the remaining egg-sugar mixture from the bowl effortlessly. Having someone hold the bowl while you are trying to whisk the custard (to prevent scrambling the eggs) and scrape the bowl simultaneously is helpful. Return custard to heat and cook, stirring, until the custard coats the back of a spoon and will hold a line drawn with your finger, about 5 minutes.
  4. Carefully add wine-raspberry mixture to your custard. Stir to combine and then strain mixture through a fine meshed sieve into a large glass container (I used my quart Pyrex), pressing down on solids with a spatula. You should have about a quart of custard. Cool slightly and cover with plastic wrap. Transfer to the refrigerator for 6-8 hours, preferably overnight.

For the raspberry and chocolate swirls

  • 4 ounces raspberries, washed and drained
  • 2 tablespoons granulated sugar
  • 1 teaspoon crème de Cassis, or Framboise (If you do not have either on hand, you can sub 1t of lemon juice)
  • **********************************
  • 3 ounces good quality milk or semi sweet chocolate (can be bar or chips)
  • 2 teaspoons canola oil
  1. When you are ready to make your wine scream, get your swirls ready. For the raspberry swirl, combine washed and drained raspberries (it is okay if they have a little water clinging to them), sugar and crème de cassis (or framboise or lemon juice) in a small saucepan. Get your mixture bubbling, breaking up fruit with a spatula. After 10-12 minutes, your mixture should still be loose, but also a little jammy. Strain through a small sieve into a small container with a lid, pressing down on seeds and scraping back and forth to get out all your jammy pulp. Scrape the pulp off the bottom of sieve into your container. Stir to combine. You should have about 2 ounces of raspberry swirl. Transfer to refrigerator to cool.
  2. Prepare chocolate swirl by placing in a glass bowl or Pyrex. If using a bar, cut into small pieces. Microwave for 10 seconds at a time until chocolate is glossy and just melted. Check between each time, stirring as it melts, to make sure your chocolate does not seize. Add canola oil, stir well to combine and set aside to cool completely.
  3. Pour your custard into your machine and process according to manufacturer’s directions. When your ice cream is about the consistency of soft serve (20-25 minutes depending on your machine), carefully pour cooled, melted chocolate into machine. Allow mixture to churn for a bit more before shutting off.
  4. In a 1.5 quart airtight container, or two smaller containers, fill bottom third with ice cream. Spread an even layer of raspberry swirl. Repeat layering with remaining ice cream and raspberry swirl for two more layers of both. Freeze for at least 3 hours before enjoying. Enjoy!
Jump to Comments (20)

Tags: I could not resist, I love wine scream, ice cream, Summer

Comments (20) Questions (0)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I just have say how delicious this ice cream is, glad to see it again it reminds me to make another batch. I have some chocolate port that is earmarked for 2 ice creams now.

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over 1 year ago gingerroot

Thanks Suzanne!!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made this when you first entered this recipe, so glad to see it again. It's absolutely delicious and I must make it again,

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about 2 years ago gingerroot

Thank you so much, Suzanne! I'm so happy you enjoyed it enough to want to make it again. I have my eye on your buttermilk ice cream, YUM!

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

What a lovely recipe. I think I'm trying it this weekend. ;)

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about 3 years ago gingerroot

Thank you, ChefJune! I hope you enjoy it. Of all the frozen confections I've made, this one was my husband's favorite.

Me

about 3 years ago wssmom

Love the name (and the recipe!)

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about 3 years ago gingerroot

Thank you, wssmom!

Lorigoldsby

about 3 years ago lorigoldsby

Another great use for that "leftover" wine....or if I use some in the recipe...there is some "leftover" for me to drink!

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about 3 years ago gingerroot

Ha, I cracked a new bottle open for this and then enjoyed the leftovers. Thanks, Lori!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! This sounds ridonkulous!

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about 3 years ago gingerroot

Thanks, hardlikearmour!! I'm happy with how it turned out.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh wow! I want some now!!!

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about 3 years ago gingerroot

I wish I could share some with you! I had to make a second batch (I wanted to figure out the chocolate swirl a little better) and now have 12 cups (well, probably 10 since we had some last night). Thanks!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wish you could too! I guess I'll just have to make my own batch, Its beautiful and sounds so delicious. I have a bottle of red open hmmm,,,,,,

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about 3 years ago gingerroot

If you do try it, I'd love to hear your thoughts about it...

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made this its delicious, instead of using red wine because there was less than a cup left I used rose and it turned out really nice, A bit lighter and fruitier than if I used red. Great recipe.

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about 3 years ago gingerroot

So glad you tried it and enjoyed it, Sdebrango! Mmm, rose sounds delicious. Thanks for letting me know.

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about 3 years ago lapadia

Can you hear me "screaming?"...nice job :)

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about 3 years ago gingerroot

Lol! Thanks, lapadia! I know you don't do eggs but I bet you could make this with cornstarch (Philadelphia style) instead of the yolks with good results. Here, I was curious what the wine would do to the flavor and worried that it would be too strong, so went with the eggs. However, the flavor is really lovely.