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Jun 13, 2008 06:48 AM

Great article on wine ice cream

I ran across this article on wine ice cream. I wasn't really familiar with the product before but this article gives some good information and even a recipe for making it at home. What are your thoughts on wine ice cream? It seems like the perfect treat for summer.

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  1. Sounds like a good use for particularly fruity wines. And not that far a stretch from rum raisin ;-)

    1. I tried the link and got a message saying the server was not found. Do you have another link? Or a link to the main website? (I tried and with no success.


      I am REALLY excited for a wine ice cream recipe, as the others I have tried haven't worked out for me. Thanks so much!!

      4 Replies
      1. re: riceflour

        Try again -- you must have hit a temporary glitch. I'm able to get to the OP's URL as well as the main web site ( with a successful search for "wine ice cream") now.

        1. re: momjamin

          Good advice. It works now. Thanks! I thought I was going insane.

        2. re: riceflour

          Here's my recipe for Sauterne ice cream. You can also sub Riesling or another sweet wine.
          You can also increase the sugar by 1/2 cup if you want to use a red wine. Try adding fresh chopped cherries to the red. Cherry port or Cherry Merlot..etc.

          I served this ice cream with some pears that were poached in the same wine & some orange blossom honey drizzled on top & a couple of toasted pistachios around. This was in Feb when all there were was apples & pears. Try serving w/ some honey roasted apricots or some sauteed peaches.

          Sauternes Ice Cream

          Makes 1 quart

          3/4 cups sugar

          1 cup half-and-half

          21/4 cups heavy cream

          Pinch salt

          5 egg yolks

          1/2 cup Sauternes, such as Chateau Suduiraut

          1. Whisk sugar, half-and-half, cream and salt in a pot. Bring to a boil. Lower heat to a simmer.

          2. Place yolks in a large bowl and temper them slowly by ladling the hot cream into the yolks while whisking. Once you have half the cream tempered into your yolks, put it back into the pot with the remaining cream.

          3. Cook over low heat, stirring continuously with a wooden spoon, until the custard coats the back of your spoon. Strain custard into a metal bowl. Fill a larger bowl with ice and place the bowl with your ice cream on top. Stir occasionally until custard is chilled.

          4. Once custard has cooled down, whisk in the wine. Freeze according to your ice cream machine's instructions.

          Per 1/2 cup: 390 calories, 4 g protein, 22 g carbohydrates, 31 g total fat, 18 g saturated fat, 240 mg cholesterol, 45 mg sodium, 0 fiber. Calories from fat: 72 percent.

          1. re: sugarbuzz

            Oh good gracious. I'm drooling on my keyboard. Many thanks, sugarbuzz!