Port Ice Cream

Preparation info

  • Makes

    1 quart

    • Difficulty


Appears in

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.


  • ¾ cup plus 2 tablespoons port, preferably Ficklin or Quady
  • 4 cups heavy cream
  • ¾ cup sugar
  • Pinch salt
  • 9 large egg yolks
  • 1 teaspoon fresh lemon juice


    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 whisk the egg yolks until blended. Whisk in about 1 cup of the hot cream mixture, then whisk into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 3 to 5 minutes. Do not boil.

    Strain the custard into a mixing bowl and place in a larger bowl filled with ice water. Stir in the reduced port. Chill the custard well, then stir in the remaining 2 tablespoons port and the lemon juice. Freeze in an ice cream maker according to the manufacturer’s instructions. Serve with Walnut Clouds and chocolate sauce if you like.