Pistachio Ice Cream with Thyme-Cabernet Caramel

1. 1

   1.

2. 2

   Bring the sugar and 3 tablespoons water to a boil over medium-high heat without stirring.

3. 3

   Cook until it reaches a pale amber caramel, 5 to 7 minutes.

4. 4

   2.

5. 5

   Remove from the heat and carefully add the wine and thyme sprigs.

6. 6

   Cook, stirring to soften the caramel, until it is reduced to the desired consistency, 5 to 7 minutes.

7. 7

   Cool to room temperature.

8. 8

   Serve over pistachio ice cream and garnish with chopped pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.