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Francisco Migoya

Port Ice Cream

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Preparation info
    • Difficulty

      Medium

Appears in
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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Ice Cream Base

  • 2.59 kg / 5 lb 11.36 oz / 51.77% <

Method

  1. Make the ice cream base according to the Classic Ice Cream Method. Cool over an ice bath.
  2. Once the base is made and cooled, whisk in the port thoroughly to completely incorporate the port.
  3. Age the base under refrigeration overnight.
  4. Once the base has aged, churn to the desired consistency.
  5. Harden

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