Ice cream is quickly becoming my thing. Even more so now that I’ve discovered how to flavor it with my favorite booze! Check out this recipe for Cherry Cabernet Ice Cream – the best way to have your wine and eat it too this summer!

You know when you ask your husband, “Should I wear this or that?” And he says “this,” then you wear that. I do it all. the. time. And, I did it to y’all.

Remember this question I posed last week?

There was a resounding vote: Margarita Sherbert. Or sherbet. To be frank, there was as much debate about whether it was sherbert or sherbet that I decided to put my foot down. I ain’t making anything called sherbert or sherbet until y’all get together and decide what to call it.

I’m not sure if not making something that sounds delicious out of spite is one of the best ideas I’ve ever had, and I’ll probably change my mind. But I’m in a mood.

Here’s hoping that this Cherry Cabernet Ice Cream will pull me out of it. After the great sherbert/sherbet debate, the other three options (Limencello Pistachio, Bailey’s Chocolate Chip and Cherry Cabernet) all came in pretty close. So, I went with the one I wanted to enjoy. And you know what??? It’s DAMN good.

In fact, I’m pretty sure this Cherry Cabernet Ice Cream is one of the best desserts I’ve ever made. If you don’t have an ice cream maker, this recipe alone is worth getting one for. I have this one and love it.

The initial concept for this recipe was to include Dark Chocolate, but based on my mood of the day, I decided to omit it. But, after trying it, I’m pretty sure some chocolate chunks would be divine.

Cherry Cabernet Ice Cream

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Place your chopped cherries in a small bowl and stir in one tablespoon of sugar.

Pour the bottle of wine into a medium saucepan and bring to a simmer. Cook for an hour or so, until reduced to a few tablespoons.

Turn on your ice cream maker and pour the mixture into the frozen freezer bowl Mix until thickened, about 10-12 minutes.

Add in the wine syrup and cherries. The ice cream will have a soft, creamy texture and continue to run the machine for another 5 minutes until you have a soft-serve texture.

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Cherry Cabernet Ice Cream

Yield: 6-8 servings

Ice cream is quickly becoming my thing. Even more so now that I've discovered how to flavor it with my favorite booze! Check out this recipe for Cherry Cabernet Ice Cream - the best way to have your wine and eat it too this summer!

Ingredients

1 cups whole milk
3/4 cup sugar + 1 tablespoons for cherries
pinch of salt
2 cups heavy cream
1 teaspoon vanilla
1 bottle of red wine
1 cup of red cherries, pitted and chopped
1 cup plus 2 tablespoons granulated sugar pinch table salt 3 cups heavy cream 1½ tablespoons pure vanilla extract

Instructions

Prepare your ice cream maker per instructions.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Pour the bottle of wine into a medium saucepan and bring to a simmer. Cook for an hour or so, until reduced to a few tablespoons.
Place your chopped cherries in a small bowl and stir in one tablespoon of sugar.
Turn on your ice cream maker and pour the mixture into the frozen freezer bowl Mix until thickened, about 10-12 minutes.
Add in the wine syrup and cherries. The ice cream will have a soft, creamy texture and continue to run the machine for another 5 minutes until you have a soft-serve texture.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.