Riesling Ice Cream
1 1/2 cups cream
1/2 cup half and half
2/3 cup sugar
4 large egg yolks
1 cup late harvest Riesling wine
Bring 1/2 cup cream and 1/2 cup half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in medium bowl to blend. Whisk in hot cream mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes, do not boil. Strain into bowl. Mix in wine and 1 cup cream. Chill custard until cold. Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container (ice cream will be soft) and freeze.
Thursday, March 09, 2006
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment