serves 6 portion size: ± 125 ml

  • 750 ml red wine (merlot)
  • 1 stick of cinnamon
  • 3 peppercorns
  • 10 ml custard powder
  • pinch of salt
  • 250 ml low-fat milk
  • 250 ml reduced-fat cream
  • 125 ml sugar
  • 2 eggs, beaten
  • 2,5 ml vanilla essence
Put red wine, cinnamon and peppercorns in a pot and allow to reduce to 125 ml over low heat. Make a smooth paste of the custard powder and salt with a little milk. Heat remaining milk, cream and sugar to boiling point. Gradually stir the custard paste into the boiling milk mixture. Stir and cook for 1 minute until thick and cooked through. Stir a bit of the warm custard sauce into the beaten eggs. Add eggs to warm custard sauce in the pot. Stir until eggs thicken, but do not allow to boil. Stir the reduced red wine and the vanilla through. Pour mixture through sieve into a mixing bowl and refrigerate for 1 hour. Pour into an ice-cream maker and follow the instructions. Freeze the ice cream for 2 hours before serving.