Is there anything a good glass of wine can’t fix? It’s possible, however I’m absolutely positive that there’s isn’t anything that this wine-infused ice cream can’t fix.
The first drunken ice cream I ever made was this Dark Chocolate Jack Daniels Ice Cream and it’s been a minor obsession of mine ever since. There’s just something fun about incorporating your favorite adult beverages with my favorite sweet treat.
Wine quickly became my weekend favorite during my senior year of college and I’ve been itching to make this ice cream for a few weeks now. I stumbled into this delicious bottle of strawberry moscato at the local liquor store and it seemed like fate.
The hardest part of this ice cream is cooking down the strawberries in wine. It’s not complicated, I just lack patience sometimes and stirring a pot on and off for 45 minutes takes some patience.
In the end, it’s worth it – I promise. Before your next girl’s night (or weekend of binge-watching Netflix), I highly recommend whipping up a batch of this ice cream. It’s the perfect treat.
Strawberry Moscato Ice Cream
- 16 oz. fresh strawberries, de-stemmed and chopped
- 2 1/3 cups of moscato wine (or other sweet wine)
- 1 cup sugar
- 1/2 tbsp. vanilla
- 1 tsp. cinnamon
- 2 tbsp. cornstarch
- 2 cups heavy cream
Put the liquid in your food processor along with remaining 1/3 cup wine and cornstarch. Process until smooth. Add in the heavy cream and continue processing until well-combined. Strain the mixture through the a fine-mesh strainer to remove seeds.
Place the mixture in a bowl and chill for 4 hours or until completely cooled. Freeze the ice cream according to your machine’s directions and place in freezer over night to set up.
Enjoy! Try not to eat too much at once!