Pinot Noir and Mulberry Ice Cream
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 20 minutes
Ice cream:
- 500ml/1.1pints cream
- 400g/24flozs. tin sweetened condensed milk, chilled
Pinot Noir Syrup:
- 375ml/13.2flozs. pinot noir wine
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 125g/4ozs. mulberries
Step 1 - First make the syrup as it needs to cool. Heat the wine with the sugar and simmer with the lid off until it is reduced and syrupy - make sure that it's not too thick and it also thickens on cooling. Add the mulberries and cook for a couple of minutes. Then add vanilla. Strain the mulberries and keep both the syrup and mulberries separate and cool both.
Step 2 - Whip the cream until light and fluffy and then add the sweetened condensed milk and whip until combined. Scoop into a large loaf tin or a freezer proof container. Spoon the syrup over the top and swirl with a butter knife. Dot the mulberries on top pushing some down to the bottom half of the ice cream. Freeze for 6 hours or overnight. Ripen the ice cream on the counter for 10 minutes before scooping.