In the fall, as the evening temperatures start getting colder and colder, I find myself craving a glass of red wine verses a frosty cold brew. So this week, I decided to make a red wine ice cream, and to add to the fall flare, poached pears. So let’s get started with this week’s flavor – Red Wine with Poached Pears.
Oddly, we’ve never made a straight up red wine ice cream before, so this is what I set out to do. I chose this really easy drinking Zinfandel that is loaded with dark berry flavors. The wine is boiled hard and reduced to almost nothing before we add it into our organic cane sugar base. The base is cooled and ready for the churn.
For the pears, I diced to poach them. I knew this route would give me full control over their flavor. Instead of the classic wine poached pears with spices, I went back to a very similar flavor pairing I did a few years back – Pear Mascarpone with Prosciutto and Red Wine Caramel. The combo of the prosciutto and pears with the red wine was fantastic. In my head: pork products in ice cream commence. To start with I picked up some of these Oregon grown Concorde Pears from the Seward Coop. They are firm like a d’anjou pear, but quite a bit sweeter. They get peeled and quartered before being poached in a bath of simple syrup, peppercorns, and here it comes…wait for it…bacon! After the pears are poached, they are dehydrated in the oven for a while so they’re not icy when frozen. Cause no one wants icy fruit in their ice cream, right? Right! The pears are diced and tossed into the red wine ice cream at the end of the churn.
A delectable red wine ice cream with bacon poached pears. It’s ice cream for those cool fall evenings.
You can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 10/24/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!
Ahhhhh, finally, Spring is in the air! The city is finally coming alive again. This brutal winter is hopefully behind us and warm sunny days are ahead. For us broz, that means some good quality grill time, which works out perfect, because a good friend of ours just recently made a flavor request. Well, more like a comment, but we turned it into a request. So Kerry, after seeing your “no bone marrow flavor YET” comment, we just to make this happen…for you, for us, for ERRYBODY! Let’s get into this week’s flavor Bone Marrow and Red Wine…
These are 100% grass-fed marrow bones from Grass Run Farms in Dorchester, IA. If you’ve never had marrow before, go get some bones, roast them in your oven for about 20-25 minutes at 450 degrees, dig out the marrow, and spread it on some good toasted bread…you will be a happy person. Because this particular day is inspiring me to grill, I am going to grill the marrow bones for the ice cream. We wrap them up in a little foil packet and grill them indirect for 20 minutes or so. The marrow is then pushed out of the bone and into a pan that goes back on the grill to render out completely. The rendered marrow is strained through a fine mesh strainer and then whisked into our organic cane sugar ice cream base. The base gets salted, cooled, and is ready to churn.
For the red wine, we make a syrupy reduction using a red wine blend – Coppola Rosso. We reduce the wine to condense flavor, and then add sugar to create a nice glossy syrup. The syrup is swirled into the ice cream at the end of the churn.
Bone Marrow and Red Wine! The marrow ice cream is rich with a flavor similar to your grandma’s shortbread cookies made with lard. The brightness of the red wine reduction cuts through the richness of the marrow ice cream and balances out like a perfect wine and cheese pairing.
Like to try some? You can be one of two lucky winners of this fantastic, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Winners will be drawn randomly on Friday 4/11/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!