Dark Chocolate Pinot Noir Ice Cream (Refined Sugar Free & Dairy Free option)

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I’m starting to realise my blog is looking a little like the diaries of an ice cream addict! Yes, I am a bit an addict, but don’t fear; there are plenty more other recipes in the pipeline. But I couldn’t pass by the opportunity of posting this beauty of a recipe. Dark Chocolate & Pinot Noir is a flavour I’ve enjoyed making since early in my ice cream creating days. I’ve adapted it over time to pinpoint my favourite flavours and make it without refined sugar. So whenever summer rolls around I jump at the half-finished bottles of wine. There’s no stocks or ‘deglazing’ happening around here with such leftovers, I hurriedly stash them away for my next ice cream batch. And if I may say so myself; it’s definitely worth it! If you’d like to make this into a dairy free ice cream; simply replace the cream measure with coconut cream, and the milk measures with a full-fat coconut milk (I recommend using the Trade Aid variety but your favourite will work as long as it is full-fat). This will of course change the final flavour slightly but is still delicious. Happy eating 🙂

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Dark Chocolate Pinot Noir Ice Cream (makes approx 1.4 litres)

250ml cream (Lewis Road is a great option for my fellow kiwis!)

500ml full-fat milk (I prefer raw or non-homogenised e.g Lewis Road Silver Top)

3 tbsp pure maple syrup

1 tbsp coconut sugar

 

4 egg yolks

1 tbsp tapioca flour (optional, can be omitted if desired – improves end texture but is ok without)

2 tbsp full-fat milk,

 

extra 4 tbsp cocoa

1 tbsp coconut sugar

1/2 cup brewed coffee

50g dark chocolate (70% cocoa solids or higher)

1/3 tsp sea/himalayan salt

2 tsp vanilla extract

 

50g dark chocolate, chopped (70% cocoa solids or higher – I love using Lindt 90% for this one)

1/2 tbsp coconut oil or olive oil

1/2 cup Pinot Noir wine (For this particular batch I used a New Zealand Central Otago Pinot Noir. It can be substituted for another red wine – but this is my preferred match)

 

Place the cream, milk, maple syrup, and coconut sugar in a large pot. Heat over a medium heat until just beginning to boil (don’t let it go crazy!) Remove from the heat. In a bowl, whisk together the egg yolks, tapioca flour (if using), and extra quantity of milk until well combined. Slowly pour the hot milk mixture over this whist whisking. Pour this combined mixture back into the pot and return to the heat at a medium-low setting. Stir while heating until the mixture thickens slightly (enough to coat the back of a wooden spoon as with a custard). Remove from the heat and set aside. In a small saucepan, heat the cocoa, coconut sugar, and coffee over a medium heat whilst stirring, until bubbling slightly (watch it doesn’t burn on the bottom). Remove from the heat and add the chocolate, salt, and vanilla extract. Sit for 2 mins for the chocolate to melt before stirring to a smooth mixture. Pour this into the bottom of a large glass or ceramic bowl. Pour the hot milk/cream custard over the thick chocolate mixture while stirring to mix it all together into a glorious chocolatey custard. Set aside to cool on the bench then cover and place in the refrigerator until cooled completely. When the custard is cold it’s time to prepare your chocolate flecks. In a small saucepan place together the chopped chocolate and coconut or olive oil. Heat over a medium/low heat until it becomes a smooth glossy melted mixture. Set aside. Add the wine to the cold custard mixture. Stir through well. The pour the mixture into your ice cream maker and churn as per manufacturer instructions. When it’s at soft serve consistency (almost finished) slowly drizzle in the melted chocolate. It will break up into small flecks as it continues churning. Churn for a further 5 minutes then transfer your ice cream to your chosen storage container and pop it in the freezer. Best if eaten within 5 days but will keep for longer if necessary. Enjoy!!

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3 thoughts on “Dark Chocolate Pinot Noir Ice Cream (Refined Sugar Free & Dairy Free option)

    • hungrycub says:

      Thanks! Hope you enjoy it 🙂 I’m churning out the ice cream rather frequently here in NZ too – it seems to be a pearler of a summer for us all this year 🙂

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