Late-Harvest Riesling Ice Cream

1 & 1/2 cups heavy cream

1/2 cup half-and-half

4 egg yolks

2/3 cup sugar

1 cup Reisling Auslese


Pour 1 cup cream and the half-and-half into the ytp of a double boiler, simmer, and remove.  Whisk together egg and sugar.  Gradually add warm cream mixture into eggs, whisking constantly.  Cook, stirring constantly with wooden spatula until custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 3 minutes.  Seive.  Add wine and remaining creme.  Chill 1 hour.  Freeze in ice cream freezer.  Cover, and freeze 4 hours to 3 days.


This never lasts 3 days in my house!

EBunbury EBunbury
46-50, M
2 Responses Mar 4, 2009

Then they don't know me very well. I don't lie here. Homemade ice cream is just enough of a hassle that I never make it just on my own.

:-P I never make it just for myself. It's for holidays, and company.