Joyce Goldstein

Port Ice Cream

Preparation info
  • Makes

    1 quart

    • Difficulty

      Medium

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This may sound a bit unusual, but it is a nice way to take your port after dinner. We created the ice cream as part of a special Portuguese menu.

Ingredients

  • ¾ cup plus 2 tablespoons port, preferably Ficklin or Quady
  • 4 cups heavy cream

Method

Boil ¾ cup port until reduced to ¼ cup; let cool to room temperature.

Meanwhile, heat the cream, sugar, and salt in a saucepan over medium heat until barely simmering. Do not boil.

Lightly whis