Ingredients

The following ingredients have 7 Servings
  • 1 1/2 cups whole milk
  • 1/2 cup white granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup light corn syrup
  • Pinch of kosher salt
  • 5 egg yolks
  • 1 1/2 cups heavy cream
  • 1 1/2 cups blackberries
  • 1 cup merlot (or other dry red wine)
  • 1/4 cup sugar
  • 1 tablespoon Cointreau

Instruction

  • Combine the whole milk, white sugar, brown sugar, corn syrup, and salt in a 3.0-Quart Saucepan.
  • Heat over medium, stirring frequently, until the sugars are melted and the milk is warm.
  • Place the egg yolks in the bowl of your KitchenAid® Stand Mixer. Use the whisk to beat the eggs on medium (4 or 6) until well-combined.
  • With the Stand Mixer running on the “stir” speed, very slowly trickle a ladle full of warm milk into the yolks to temper.
  • Pour the egg mixture into the 3.0-Quart Saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes).
  • Turn off the heat and strain into a large bowl.
  • Stir in the heavy cream, cover, and chill for a minimum of 2 hours or overnight.
  • Meanwhile, combine the blackberries, Merlot, sugar, and Cointreau in a 1.5-Quart Saucepan over medium heat.
  • Bring to a boil and cook, stirring and breaking up the blackberries, until the mixture reduces to the consistency of a thick sauce (about 10 minutes).
  • Place a fine mesh strainer over a liquid measuring cup and pour the blackberry mixture into the strainer.
  • Press the blackberries against the strainer to extract as much liquid as possible. You should aim to have less than 1/3 cup of blackberry-sangria syrup; if you have too much, simply simmer the liquid until reduced.
  • Cover the liquid measuring cup and refrigerate until chilled.
  • Replace the bowl of your KitchenAid® Stand Mixer with your KitchenAid® Ice Cream Maker. Once both the ice cream mixture and the blackberry-sangria syrup have chilled, turn the mixer on to the “stir” speed and then transfer them both to the frozen Ice Cream Maker.
  • Churn for 20-30 minutes until you reach the desired consistency.
  • Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid. Serve in sugar cones or in bowls, as desired.