Tallahassee Wine Club: Chocolate Cabernet Crunch Ice Cream

PUBLISHED ON: 05.25.2013

The Tallahassee Wine Club gathers to discover and enjoy wine.  My husband and I admit to being the novices and we learn a lot by just listening.  For us it is about enjoying wine, telling the story and having the experience.  Truth be told…. We have learned just enough to be dangerous.

Our theme this month was W-I-N-E.  Each couple was given a letter and our job was to bring a wine and an appetizer starting with that letter from any region.  We were assigned the letter “I”   Our contribution to the evening was a bottle of India Ink 2009, Red Wine blend from Kuleto Estate Winery in Napa Valley.  The second bottle was a 2008 Isenhower Pinot Noir from the Walla-Walla wine region in Washington State.  Washington State is an under appreciated wine region in my tasting notes.  They produce great wines, that are typically more reasonably priced, and rivals their wine sisters in California.   I highly recommend either bottle if you are looking for a new wine to enjoy.

The appetizer… You guessed it was ice cream and to keep with the wine theme it was a blend of chocolate and Cabernet Sauvignon.  Red wine and chocolate are an amazing combination of flavors that complement each other.

Chocolate Cabernet Crunch Ice Cream
Makes about 1 Quart
Recipe from The Ultimate Ice Cream Book
1/2 cup sugar
2 large egg yolks

1 cup milk
1/4 cup cocoa powder
1-1/2 cups heavy cream
6 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
2 cups red wine
1/2 cup biscotti, crumbled

1.   In a small mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.  Set aside.

2.   Bring the milk to a simmer in a heavy medium saucepan.  Whisk in the cocoa and bring the milk back to a simmer.  Simmer 3 minutes, stirring constantly.  Slowly beat the hot milk and cocoa into the eggs and sugar.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl.  Set aside while you prepare the ganache.

3.   Bring the cream to a simmer in a small saucepan.  Immediately remove from the heat and pour the cream over the chopped chocolate in a bowl.  Stir until the chocolate is melted and the mixture is smooth.  Combine the chocolate mixtures, then stir in the vanilla.  Cover and refrigerate until cold or overnight.

4. Bring 2 cups red wine (cabernet sauvignon) to a boil in a small, heavy saucepan.  Boil until the wine is reduced to about 1/2-cup and is thick and slightly syrupy, about 10 minutes.  Let this syrup cool, then stir into the custard.  Freeze the combined mixture in 1 or  2 batches in your ice cream machine according to the manufacture’s instructions.  Add 1/2 cup crumbled biscotti to the machine, when the ice cream is semi-frozen, When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.



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