You will need:
In a small saucepan over medium heat, bring the wine to a simmer. After five minutes, set aside to cool.
In a medium saucepan over medium heat, cook the half-and-half and sugar about four minutes, stirring constantly until slightly thick. Stir 1/4 cup of the hot half-and-half mixture into the beaten eggs, whisking well.
Stir the egg mixture into the saucepan and reduce the heat to low. Cook until the mixture thickens, about 15 minutes.
Remove from heat and cool 15 minutes. Stir in the extract, cream, cooled wine, and walnuts. Cover and refrigerate one hour or overnight. Freeze in an ice cream machine, following the manufacturer’s directions.
Yield: 2 quarts
Pair with Riesling from Beachaven Winery
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