Ingredients

The following ingredients have 4 Servings
  • 32 oz Plain, Nonfat Greek Yogurt
  • 16 oz Half and Half
  • 1 tsp Xanthan Gum
  • 24 oz Your Favorite Pinot Noir! ((I used Black Box Wine))
  • 1 tbs Vanilla Extract
  • 2 tsp Liquid Stevia Extract
  • ¼ tsp Salt

Instruction

  • In a large blender, add the yogurt and half and half.  Turn the blender on, and while it's running, slowly add the xanthan gum.  Pour the mixture into a large bowl.
  • Whisk in the wine, vanilla extract, stevia extract and salt.  Mix until the mixture is even and completely smooth.
  • Churn according to your ice cream makers' instructions** (I used my KitchenAid Ice Cream attachment).  I churned the mixture for about 15-20 minutes, but it never turned into a soft-serve consistency like my normal ice cream recipes do (probably due to the alcohol content).  Anyhow, pour the mixture into a freezer-safe container and freeze until it has the consistency you like (~4 hours). Serve!