The Ice Cream at Folderol: Ice cream and wine are unlikely bedfellows,
but the two come together harmoniously at Folderol, Compagnon and Yang’s
cave à vin, which is next door to Le Rigmarole. The couple took a gamble
on the pairing when they opened at the end of 2020 - not only because of pandemic-related restrictions (service was initially to-go only) but
also because of a local culture that rarely succumbs to the joy of a few
scoops of ice cream after a long day.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Wine Ice Cream
Categories: I scream, Desserts, Wine
Yield: 5 servings

750 ml Bottle of red wine
2/3 c Brown sugar
2 c Heavy whipping cream
1 c Half & half
4 Egg yolks
1 Vanilla bean

The first step in making our wine ice cream is to reduce
the wine down to a syrup-y liquid. Pour your bottle of
red wine into a large pot and simmer over low medium
heat until it is reduced to one cup of liquid. About an
hour. Once it has been reduced, set aside.

In a medium pot, whisk together the brown sugar, and
whipping cream. Cut your vanilla bean in half and scrape
out that beautiful vanilla caviar into the pot. Add the
bean pod to the pot as well.

Stir constantly while cooking over medium heat until it
begins to steam, but before it boils.

Beat your egg yolks with a fork or with a mixer until
they are light colored. Remove the vanilla bean pod from
the cream and slowly add the cream into the egg yolks.
It is important to add the cream to the eggs very slowly
so that they do not curdle.

Once you have successfully added the cream to the eggs,
pour the mixture back into the pot and cook over medium
heat until it thickens and turns in to a custard. If it
sticks to the back of a wooden spoon, it is done. Remove
from it from heat.

Pour the mixture through a strainer and into a large
bowl. Stir in the half and half and the reduced wine.

Chill the mixture in the fridge for an hour or two until
cold. Add to your ice cream maker and freeze according

to directions. If it is too soft for your liking, stick
in the freezer for a few more hours.

By: Jessica Pinney

RECIPE FROM: https://cooking.nytimes.com

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... Use liquor to disinfect your soft drinks; you can never be too safe.
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