Triple Berry Sangria Ice Cream

 MAKES 1½ Quarts  |  ACTIVE TIME 45 Min  |  TOTAL TIME 2 Hours 45 Minutes

2 cups heavy cream
1 cup whole milk
1¼ cups granulated sugar, divided
6 large egg yolks
2 cups Entwine Wines Merlot
1 tablespoon triple sec
1 pound fresh strawberries
1 (6 ounce) package raspberries
½ cup blueberries

Place a clean saucer into the freezer.

In a large saucepan over medium heat, bring cream and milk to a simmer, about 5 minutes.  Meanwhile: In a medium bowl, whisk ¾ cup sugar and egg yolks until fully combined and light in color.  While whisking the egg mixture, ladle about half of the cream into egg mixture.  Then, pour egg mixture into saucepan, while whisking.  Stir with a wooden spoon frequently until mixture is thick enough to coat the back of a spoon, about 5 minutes.

Pour custard mixture into a 9”x13” baking dish and place in the refrigerator for 1½ hours to cool.

Meanwhile:  Pour 2 cups of wine into a large bowl.  Rinse and dry fruit.  Cut strawberries into bite size pieces. Add all fruit and triple sec to wine.  Stir to combine and gently press fruit into wine.  Allow to marinate for 1 hour.

About 15 minutes before custard is done cooling:  Ladle 1 cup of wine marinade from the berries, into a measuring cup.  Set aside.  Using a potato masher or a large fork, smash berries into small bits.  Place a sieve above the bowl of the marinated berries, ladle berries into sieve.  Strain berries (gently pressing out moisture) until you have 1 cup of strained berries.  Add 1 cup strained berries and reserved wine marinade to custard mixture.  Whisk until well combined.  Pour custard mixture into ice cream maker.  Freeze according to manufacturers instructions.

Meanwhile:  Pour remaining wine soaked smashed berries into a large saucepan over medium high heat and add ½ cup sugar.  Bring to a boil, stirring frequently.

Once the bubbles become smaller and thicker, after about 15 minutes, check to see if jam has set.  Add a teaspoon of jam to frozen saucer.  Wait a few moments and run finger through jam.  If it leaves a trail it is set.  If it is runny, it needs to cook longer.

Once jam is set, pour it into 9”x13” baking dish and place in the fridge to cool until ice cream is done.

Pour half of the frozen ice cream into a large freezer safe container.  Drizzle 6 tablespoons of cooled jam over ice cream.  Use a butter knife to swirl into ice cream.  Drizzle 4 tablespoons more over top.  Add remaining ice cream on top of jam.  Drizzle 4 tablespoons of cooled jam over ice cream.  Use a butter knife to swirl into mixture.  Drizzle 4 tablespoons more over top.  Cover with plastic wrap.  Freeze 4-6 hours until frozen hard or serve immediately (for soft serve ice cream).

Store any remaining jam in a resealable container in the fridge for up to 2 weeks.


COOK’S NOTES:  The process of ladling the steaming cream into the egg mixture is called tempering.  The purpose is to avoid scrambling the eggs.

If you find you have any bits in your custard mixture when done cooking, use a sieve to strain the mixture before chilling.

You can substitute orange juice for triple sec if desired.

Recipe developed by Donna Elick - The Slow Roasted Italian
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