Peach Berry Rosé Sangria Ice Cream

This is a fun one. Any time you can put wine in ice cream it’s going to be a good time, of course — but this recipe is all over the flavor map and I guarantee you’ve never had anything like it.

If you follow my recipes through the year, you might notice that for the most part, I like to create flavors that go along with the seasons. And so, I give you Peach Berry Rosé Sangria: the perfect end-of-summer-beginning-of-fall treat.

Although peach season actually starts about mid-summer in Central Texas where I’m from, to me peach desserts always scream “fall.” There’s something about the dark sweetness of stone fruit that reminds me of changing leaves, pumpkin patches, and cooler weather. The peaches in the finished product don’t come through super strong, but they’re definitely there in the background, reminding you that even if it doesn’t feel like it yet, fall is coming. The brightness of the berries and rosé make for a perfect flavor complement, balancing the peach with the refreshing tastes of late summer.

Like the beer in my Brotherwell Brewing Raspberry Framboise Ice Cream, the water content of the rosé wine requires a bit of cooking off — otherwise, you end up with an overly icy texture. This just means mixing it with a bit of cane sugar and simmering the mixture until it reduces by about a third (which is basically making it a simple syrup). It’s quite an easy process, and shouldn’t scare anyone off — even if you’re a kitchen novice.

I hope you enjoy this one as much as my wife does (she’s declared it “probably her favorite”). If you try it, let me know how it works out in the comments!

Ingredients:

  • 1 pint milk
  • 1 pint cream
  • 4 eggs
  • 1  3/4 cup raw cane sugar
  • Pinch of sea salt
  • 7 oz peaches (around 2 good sized peaches) with pits removed
  • 3 oz strawberries/raspberries/blueberries (or any combination thereof)
  • 1  1/2 cups (~375 ml) rosé wine

Instructions:

Base:

  1. Place peaches and berries in a small stockpot or saucepan and cover with 1/4 cup of cane sugar (or slightly more if needed). Toss the fruit and sugar mixture to evenly coat the fruit, and cook over medium-low heat, stirring occasionally to prevent burning, until the water has cooked out of the fruit and the compote is thick and sticky like jam, 20-30 min (see the Cooking Fruit page for instructions and tips on cooking fruit).
  2. Meanwhile, combine milk, cream, 1 cup of cane sugar, and salt in a medium stock pot or saucepan. Stirring frequently (especially until mixture is fully combined), bring to 160˚F over medium-high heat. (Remember to keep an eye on the fruit compote while you make the base.)
  3. At 160˚F, turn off the heat. Crack the eggs, separating the egg yolks into a small bowl and disposing of the whites and shells. Whisk together the egg yolks with 1/4 cup cane sugar.
  4. Using a ladle or measuring cup, temper the eggs by slowly pouring about 1/2 cup of the hot base into the eggs, while whisking constantly, until the egg/sugar/hot base mixture loosens up. Then pour the mixture back into the base, whisking constantly.
  5. After the egg mixture has been fully incorporated into the base, turn the heat back on at medium-high. Stirring frequently, bring the base to 170˚ F and turn off heat.
  6. Pour the cooked based through a fine mesh strainer and into a heat-safe bowl. Place bowl in refrigerator and allow to chill, uncovered, until the base is cool to the touch, stirring occasionally to decrease cooling time.
  7. When the peach/berry compote has reduced and thickened to the point that it holds its shape for a moment when it is stirred, take the compote off the heat and pour it into a small bowl or jar. Allow to chill, uncovered, in the refrigerator until cool to the touch.
  8. While the base is setting pour the wine into a small saucepan or stockpot, along with the remaining 1/4 cup of cane sugar. Bring to a simmer over medium-low heat, and allow to simmer, stirring occasionally, until it has reduced and thickened. The final volume should be around 1 cup. Once the wine has reduced, place in a small bowl or jar and allow to chill in the refrigerator, uncovered.
  9. When the base, compote, and wine reduction are all cool to the touch, add the compote and reduction to the base. With an immersion blender (or in a food processor), blend until smooth. Cover, place in the refrigerator, and allow to set for at least 4-5 hours.**

Churn:

  1. After allowing the base to set, whisk or immersion-blend it thoroughly again.
  2. Set up your churner.
  3. Pour the base into the churner and turn the cycle on. Allow the ice cream to churn and freeze until it has the consistency of thick soft-serve throughout, 15-30 minutes depending on your churner.
  4. Pour the ice cream into a freezer-safe container and cover. Allow the ice cream to harden to a consistent texture throughout, roughly 6-8 hours depending on your freezer.

** If you are pressed for time, you can get away without waiting this long, though the texture might not end up quite as creamy. Just make sure that everything is fully chilled, or else your churner is likely to have problems freezing the base.

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