ICE CREAM, PORT-BERRY

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Rich and sophisticated served Aug 11 DINNER SHOW

Ingredients:

  • 2  1/4 cups heavy whipping cream, not ultra pasteurized

  • 1 cup sugar
  • 3 large egg yolks
  • 1/8 teaspoon sea salt
  • 1/2 cup Marechal Foch Port (or other dark red port)
  • 2 cups Marion berries or other dark berries or combination of dark berries (cherries work too)

Method:

In heavy sauce pan combine heavy cream, sugar, and egg yolks; cook over low heat, stirring for 12 to 15 minutes or until custard coats the back of a spoon. Remove from heat and strain into wide bowl to cool. When cool add port and berries and follow manufacturer’s directions for machine blending.






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