Sangria Ice Cream

1. 1

   Separate rind and inedibles from the leftovers. Put in juicer. Dump pulp. Set the juice product (should look like a thick sludge) aside.

2. 2

   In a metal mixing bowl, whip heavy cream by hand. Add sludge to heavy cream.

3. 3

   Dilute brown sugar in some water and add to taste.

4. 4

   Freeze for about 15 minutes. When the liquid starts to solidify a little, stir it up and spread the mixture over the insides of the bowl. This will help it freeze faster.

5. 5

   When it has achieved that ice cream texture, seal it up to prevent freezer burn.

6. 6

   I really don't have measurements for this. Just do it til it tastes right.

No additional tips available.