Another GrapevineRadio Scoop!

Ace Grapevine Radio reporter, Cliff "Scoop" Stepp, pictured here, turned in this report.
"First I stumbled upon an ice cream company from upstate New York who won a gold medal at a national dessert expo for their wine ice cream. Yes, an adults only, 5-6% alcohol wine confection."

"I mentioned this one afternoon last week to Heidi at the Old Vienna Restaurant, Bar & Biergarden in Shell Beach and she told me that our very own Doc Bernstein's Ice Cream Parlor in Arroyo Grande is in the process of making a wine ice cream utilizing some fine wines made by our winemaker friend Don Peters at Cerro Caliente Cellars in San Luis Obispo."

If you can't wait for Doc and Don's version here's a recipe from WineCountry.com:

Red Wine Ice Cream

Unusual as it may sound this Red Wine Ice Cream is a delicious ending to any holiday meal. I was served this at a private party in New York City...and have kept the recipe ever since. Give it a try...and let us know what you think.

serves 8

2 bottles full-bodied red wine, like a cabernet sauvignon
2 cinnamon sticks
1/2 teaspoon whole black peppercorns
2 cups milk
2 cups heavy cream
1 1/4 cups sugar
9 yolks
1/4 teaspoon kosher salt
1/8 teaspoon vanilla extract

1. Pour wine into a large pot and bring to a simmer. Add cinnamon sticks and peppercorns. Simmer until the wine is reduced to 1 cup (this should take about 1 hour)

2. In a large pan, bring the milk, cream and half of the sugar to a boil and run off heat. In a bowl whisk together yolks and remaining sugar. Temper the yolks into the boiling milk by gradually whisking about 1 cup of milk into the yolks and adding this back into the pot with the remaining milk. Stir in the salt and the vanilla. Whisk in the reduced wine.

Set pan over a bowl full of ice to cool. Pour the chilled ice cream base through a fine mesh strainer. Process the base in an ice cream maker according to the manufacturers instructions.

Freeze at least 2 hours before serving.