Late Harvest Riesling Ice Cream – a delicious recipe with heavy cream, egg yolks, sugar, milk, Late Harvest Riesling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, heat the heavy cream until bubbles appear around the edge.
2
Beat the egg yolks with the sugar until smooth.
3
Gradually beat the hot heavy cream into the egg yolks.
4
Return the mixture to the saucepan and cook over moderate heat, stirring constantly, until the custard is thick enough to coat a spoon, about 5 minutes; do not let the custard boil or it will curdle.
5
Strain the custard into a bowl set in a larger bowl of ice water.
6
Stir the milk into the custard and let cool completely, stirring occasionally.
7
Freeze the custard in an ice cream maker according to the manufacturer's instructions.
8
When the custard is frozen but still soft, add the wine and continue churning until the ice cream is firm.
9
Transfer to a chilled container; freeze for 1 to 2 hours.
860
kcal
Calories
64
g
Fat
45
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups heavy cream, 8 large egg yolks, 3/4 cup plus 2 tablespoons sugar, 1/2 cup milk, and more.
Yes, Late Harvest Riesling Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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