Cabernet Chocolate Chunk Ice Cream

Add 1 bottle of red wine (this was a good Bordeaux that was about to turn, but no need to use something expensive) to a medium saucepan with granulated sugar.

2. Bring red wine to a boil over medium high heat and let it reduce to a syrup (1 cup in volume), about 30 minutes. Set aside to cool.

Over medium heat, heat 2 cups of cream and vanilla bean paste, until steaming (do not boil).

In a medium bowl, whisk egg yolks together.

Temper the egg yolks by adding 2 tbs of the warm cream/vanilla mixture. Whisk vigorously.

Add 2 more Tablespoons of the warm cream/vanilla mixture and whisk vigorously.

Once half the cream has been added to the eggs, return the eggs to the cream mixture.

With the heat on low, whisk continuously until the mixture thickens and coats the back of a spoon (you should be able to draw a line through it).

Stir in remaining ½ cup heavy cream, ½ cup milk, and 1 cup red wine syrup. (you can opt to strain this mixture through a fine sieve for an extra smooth texture – I did not)

Chill mixture for 1-2 hours until cool.

Churn according to ice cream maker directions (mine took 40 minutes).

Freshly churned ice cream is relatively soft so you can easily fold in mix-ins like the chocolate chips, in this case.

Freeze ice cream in an airtight container for another 2 hours to firm up.