Sangria Ice Cream

Sangria Ice Cream

Summer is in full swing and my yard is practically drowning in blackberries. Last year, I nearly made myself sick with pies, jams, and syrups, so this year I decided to make something a little more practical: Sangria Ice Cream! This recipe gives me an excuse to use up some blackberries, open a bottle of wine, and eat ice cream. That’s called winning at life, my friends.

Sangria Ice Cream

Whipping up this ice cream was a total breeze. I started by making a simple custard base on the stovetop. I recently read an interview in a local magazine featuring the minds behind the popular Salt & Straw ice cream shops here in Portland. They recommended using a few different types of sugar, so I went with 1 part granulated sugar, 1 part brown sugar, and 1 part corn syrup.

I placed these sugars in my 3.0-Quart Saucepan from my KitchenAid® Stainless Steel 10-Piece Set along with some whole milk and a pinch of salt. Then, I warmed the milk over medium heat to dissolve the sugar. In the meantime, I used my KitchenAid® Stand Mixer fitted with the whisk to beat a few egg yolks. Next, I tempered the eggs by slowly ladling the warm milk into the eggs. Once the yolks were warm, I poured the egg mixture into the 3.0-Quart Saucepan and cooked the whole custard base until thick.

Sangria Ice Cream

The ice cream base needs to be chilled for a few hours before it is ready to churn, so I meandered out to the backyard to pick blackberries. After giving the berries a good rinse, I tossed them in my 1.5-Quart Saucepan from my KitchenAid® Stainless Steel 10-Piece Set, along with a cup of merlot, some sugar, and a splash of Cointreau for good measure. The wine and Cointreau give the ice cream a wonderful depth of flavor, but they also do double-duty by preventing ice crystals from forming in the final frozen product. I cooked the berry mixture until it was the consistency of a thick syrup, then drained it through a fine mesh sieve to remove the solids. I love using my Stainless Steel 10-Piece Set in my recipes because the stainless steel bottom stays flat on my cooking surfaces, making this KitchenAid® Cookware sturdy and reliable.

Sangria Ice Cream

Once the ice cream base has chilled, it’s time to churn it in the frozen bowl of the KitchenAid® Ice Cream Maker.

Sangria Ice Cream

With the Stand Mixer on “stir,” I poured in the ice cream base, followed by the prepared blackberry-wine syrup.

Sangria Ice Cream

After about 20 minutes of churning, the ice cream was at soft-serve consistency and ready to come out. I love this Ice Cream Maker because it’s so easy to use and it does all the work of making ice cream for you.

Sangria Ice Cream

It took all of the willpower I had, but I scraped the soft serve into a freezer-safe container and allowed it to freeze until it was scoop-able. I even filled a few small freezer-safe mason jars with ice cream so I’d have ready-to-go single serve ice creams for the guests I was having over later that day.

Sangria Ice Cream

…But, I couldn’t wait around all day for my guests to arrive, so I plopped a few scoops into a cone for myself!

Sangria Ice Cream

This is truly the creamiest, dreamiest ice cream I’ve ever had. Try it this weekend!

Be sure to share your take on this Sangria Ice Cream recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Sangria Ice Cream

Makes 6-8 servings

INGREDIENTS

For the ice cream

1 1/2 cups whole milk
1/2 cup white granulated sugar
1/4 cup packed brown sugar
1/4 cup light corn syrup
Pinch of kosher salt
5 egg yolks
1 1/2 cups heavy cream

For the sangria syrup

1 1/2 cups blackberries
1 cup merlot (or other dry red wine)
1/4 cup sugar
1 tablespoon Cointreau

DIRECTIONS

Combine the whole milk, white sugar, brown sugar, corn syrup, and salt in the 3.0-Quart Saucepan from your KitchenAid® Stainless Steel 10-Piece Set. Heat over medium, stirring frequently, until the sugars are melted and the milk is warm.

Place the egg yolks in the bowl of your KitchenAid® Stand Mixer. Use the whisk to beat the eggs on medium (4 or 6) until well-combined. With the Stand Mixer running on the “stir” speed, very slowly trickle a ladle full of warm milk into the yolks to temper. Pour the egg mixture into the 3.0-Quart Saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain into a large bowl. Stir in the heavy cream, cover, and chill for a minimum of 2 hours or overnight.

Meanwhile, combine the blackberries, merlot, sugar, and Cointreau in a 1.5-Quart Saucepan from your KitchenAid® Stainless Steel 10-Piece Set over medium heat. Bring to a boil and cook, stirring and breaking up the blackberries, until the mixture reduces to the consistency of a thick sauce (about 10 minutes). Place a fine mesh strainer over a liquid measuring cup and pour the blackberry mixture into the strainer. Press the blackberries against the strainer to extract as much liquid as possible. You should aim to have less than 1/3 cup of blackberry-sangria syrup; if you have too much, simply simmer the liquid until reduced. Cover the liquid measuring cup and refrigerate until chilled.

Replace the bowl of your Stand Mixer with your KitchenAid® Ice Cream Maker. Once both the ice cream mixture and the blackberry-sangria syrup have chilled, turn the mixer on to the “stir” speed and then transfer them both to the frozen Ice Cream Maker. Churn for 20-30 minutes until you reach the desired consistency. Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid. Serve in sugar cones or in bowls, as desired.

Sangria Ice Cream Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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