Red Wine Port Ice Cream Recipes

Steps:

• Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

Steps:

• In a medium saucepan, add the wine, sugar, cloves, pears, cinnamon, vanilla and orange zest and bring to a simmer. Cut out a circle of parchment paper and fit this on top of the liquid to keep the pears submerged. Simmer the pears until fork-tender, flipping them once, about 40 minutes. Remove the pears from the wine with a slotted spoon and refrigerate for 10 minutes. Continue to reduce the wine mixture on high heat until it becomes syrupy, about 10 minutes. Remove from the heat and strain.
• Top each pear half with some ice cream, granola and a drizzle of the wine reduction. Finish your art with mint and devour it.

Steps:

• Pour one bottle of red wine into a saucepan.
• Slice the vanilla bean lengthwise. (Do not substitue vanilla extract for the bean -- the flavor is not anywhere near the same or as good.).
• Add the vanilla bean, sugar and peppercorns and keep on a low, rolling boil until the liquid reduces to about a cup. (this will take around a half an hour).
• Remove from heat and allow to finish thickening.
• Pour sauce over sliced fresh fruit (I prefer peaches or mango) and all natural vanilla ice cream.
• The sauce will keep in the fridge for up to two weeks.