Sweets | Port Ice Cream
Posted on November 29, 2013
I'm still working on a Portuguese themed dinner menu. This ice cream will most likely be part of the dessert. I got the recipe in La Salette's cookbook. La Salette is a Portuguese restaurant in Sonoma.
Yield: 2 pints / 1 quart
2 1/2 cups ruby-style port, e.g. late bottled vintage (LBV)
2 1/2 cups milk
1 1/2 cups heavy cream
1/2 vanilla bean
2/3 cup granulated sugar
4 large egg yolks
Pour the port into a small sauce pot and bring to a simmer over low-medium heat. Reduce the port to about 1/3 cup. Set aside to cool.
Place the heavy cream, milk, and vanilla bean in a medium pot and heat until just before boiling. Meanwhile, combine the egg yolks and sugar in a bowl and stir to mix thoroughly. When the milk and cream mixture is ready, slowly pour the hot liquid into the bowl containing the egg yolk mixture while stirring continuously. Pour this back into the pot and heat on a very low heat while whisking continuously until the mixture is thick enough to coat the back of a spoon.
Strain through a fine mesh strainer into another container and refrigerate overnight. Pour into an ice cream maker and process according to the manufacturer's instructions. Add the port glaze to the ice cream several minutes before it's done freezing in the machine. Transfer to a container and freeze for at least 12 hours.
(Ref. "Port Ice Cream" recipe, La Salette Cookbook, p.172.)