Cabernet Ice Cream

• 4 cups (1 litre/1¾ imp. pints) good cabernet (or chardonnay, riesling shiraz)<

Place the wine and sugar in a large saucepan and reduce the liquid over a high heat to ⅘ cup (200 mL/6½ fl oz). Pour the liquid into a container and chill it in the refrigerator.

When cold, mix the liquid with the crème anglaise. In a separate bowl, whip the cream until soft peaks form and fold it into the mixture. Churn until frozen.