Almost-instant sweet wine ice-cream

Almost-instant sweet wine ice-cream

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(5 ratings)

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Cooking time

Prep: 10 mins Plus freezing time

Skill level

Easy

Servings

Serves 4 - 6

This fruity treat will last for up to a month in the freezer

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
461
protein
1g
carbs
23g
fat
38g
saturates
21g
fibre
0g
sugar
20g
salt
0.05g

Ingredients

  • 150ml sweet white wine, such as Orange Muscat and Flora
  • 3 rounded tbsp caster sugar
  • 284ml carton double cream
  • summer fruits to serve, such as blackberries, raspberries and redcurrants

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Method

  1. Tip the wine and sugar into a bowl and whisk together. Gradually whisk in the cream until it starts to thicken and just hold its shape.
  2. Pour into a rigid container and freeze until firm, about 3-4 hours. Serve in scoops with seasonal summer fruits splashed with a little more sweet wine.

Recipe from Good Food magazine, August 2005

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Comments

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victoriacorby's picture
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Absolutely delicious but why does the recipe specify wines which are near impossible to get in Europe? I made it with a sweet Bordeaux but will try it next time with a heavier proper dessert wine, I have a feeling the flavour will be even better.

scaaty's picture

Couldn't believe how quick and easy this was and it tastes fantastic! I served it with strawberries which I marinated with a little sugar and some of the wine while the ice cream was freezing and it was a huge hit with everyone. Will definitely be making this again and again!

flirtinflight's picture
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I made this yesterday to serve at the end of a BBQ and I was very impressed with it. It was so quick to put together and the end result was very tasty. I served mine with strawberries.

lilaclozenge's picture

@ ashAley - caster sugar is superfine sugar in the US (or you can blitz granulated sugar briefly in a food processor, it's just a finer grain but not as fine as icing (confectioner's sugar)) and double cream is heavy cream I beleive.

laura4363's picture

I'd like to make a non-alcoholic version, would this be possible? Maybe if I used Appletiser or something?

ashaley's picture

Really want to try this recipe, but I live in America. What do you think would be the equivalent to caster sugar and double cream here? Any suggestions would be helpful, thanks.
Ashley

faulknerrl's picture
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I made this on Saturday. It was delicious. However, I think it would have been better with an icecream maker, as mine was slightly icey. Still wonderful though.

faulknerrl's picture
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My friend made this last week, and I've never had anything like it. Delicious, and alcoholic. I'm going to attempt it this evening.

anightq7's picture
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This recipe is SO easy and tastes divine. Absolutely gorgeous. I made it with Muscadet which is a medium-dry wine and it was still beautifully sweet and very moreish. I found it best when it was not completely frozen, as it was at its most creamy.

All in all, a fantastic recipe!

eastendlass's picture
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This was one of the most simple, and yet gorgeously moreish ice cream recipes I have ever tried.

went down a treat at a dinner party with strawberry coulis

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