Red Wine Butter Ice Cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

750 g red wine dry
250 g butter
150 g egg yolk
140 g sugar
20 g dried plums
20 g vanilla bean

Recipe preparation

(1) Reduce the red wine to 250 ml. Cut open and scrape out the vanilla pod. Heat the pulp and pod with the sugar, egg yolk and reduced red wine to 82 °C. Remove the pod, allow to cool to 65 °C and mix in the butter. Pour into a Pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) Pacotize® once if necessary.