kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Bubbly ice cream

The hot weather in the DC area lately has made me want to break out my electric ice cream maker and ice cream cookbooks. While my favorite flavor is good, old-fashioned (well done) vanilla, I am also a fan of funky flavors, including ice cream made with wine. And what better wine to use than Champagne?

Here is a great recipe for champagne ice cream with strawberry sauce, courtesy of Enjoy!

Champagne Ice Cream with Strawberry Sauce

3 1/4 cup whipping cream
3/4 cup sugar
1/2 cup light corn syrup
3 eggs
3/4 cup champagne
1 tbl vanilla

10 oz frozen strawberries in syrup thawed
1 tsp cornstarch

Purchased chocolate cups

In medium saucepan, combine 2 cups of the whipping cream, sugar, corn syrup and eggs; mix well. Cook over medium heat 12 to 14 minutes or until slightly thickened, stirring constantly. Remove from heat. Cool completely.When ready to freeze, stir in remaining 1 1/4 cups whipping cream, champagne and vanilla. Prepare ice cream freezer and freeze according to manufacturer's directions.

In food processor bowl with metal blade or blender container, process strawberries until smooth. Strain if desired; discard seeds. In small saucepan, combine strawberries and cornstarch. Cook over medium heat 5 to 8 minutes or until slightly thickened. Cool; cover and store in refrigerator.

To serve, place 1 scoop of ice cream in each chocolate cup. Drizzle strawberry sauce over ice cream. Garnish as desired.