These are sophisticated flavours for adult dinner parties, rather than ice creams for children. The theory I developed that led to their creation came from a sorbet I made for Adam Wynn from the cabernet must (the sweet juice before fermentation) during vintage. For that sorbet I whisked some powdered dry ice into the must; it was fabulous. The natural sugars and acids of these premier wine grapes were perfectly in balance. To make these wine ice creams we reduce the wine and add the sugar equivalent to the natural sugar for the reduced wine and then extend the wine back to its natural volume with crème anglaise and cream. The ice cream mirrors the natural flavours of the fruits, which are made more complex by the processes of wine making.
