Chardonnay ice cream

Hi!

Yes, another ice cream recipe. I do make other desserts, I promise - lately I have just been far down this icy rabbit hole testing a lot of different recipes, simplifying ingredients and trying to make damn good ice cream with more accessible, less pastry cheffy ingredients. This one, however is not one of those, sorry!

I can’t remember where or when I first read about a chardonnay ice cream, it must have been a while back, but I have been obsessed with making my own version for a while now. I tried lots of variations - reducing bottle after bottle of chardonnay trying to get not only the flavour right, but the mouthfeel (Fat! Protein! Sugar! To yolk or not to yolk! And then there’s the small matter of the alcohol! So help me Dionysus!)

Trust me when I say, this has been a journey. But I am so happy with this one, that I finally feel ready to share the recipe with the world.

Wine ice cream is an unusual, and admittedly somewhat contradictory if not straight out odd, combination but it actually works. It might not be an ice cream you would want to eat a whole tub of, but as part of a dessert it is surprisingly delicious. Substitute the vanilla ice cream for chardonnay in an updated peach melba, swirl the ice cream with roasted cherries or make a grown up lemon oatmeal cookie ice cream sandwich! Possibilities are, if not endless, then definitely out there.