Pink Champagne Ice Cream
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Pink champagne ice cream is a tart and pretty frozen dessert for any time of year.
Ingredients
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  • 1 cup (250ml) whole milk
  • 1 vanilla bean, or pure vanilla extract
  • ½ teaspoon of salt
  • 1¼ cup (150g) sugar
  • 2 cups (500ml) heavy cream
  • 6 large egg yolks
  • 1 packet of unflavored gelatin
  • 1¼ cup champagne
  • Pink food coloring
  • Ice cream maker attachment for your stand mixer.
Instructions
  1. You do NOT have permission to paste or share this writing or photographs anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “Pink Champagne Ice Cream” for photos, supply list and detailed instructions. Or click: here
  2. Place ice cream maker in freezer according to manual instructions.
  3. Combine milk, cream, sugar, salt and vanilla in a sauce pan. Heat on stove until sugar has dissolved and mixture is scalding hot (but not bubbling or simmering). Remove from heat and slowly pour a bit at a time into eggs, whisking very quickly. Once ⅔ of milk mixture is incorporated into eggs, place sauce back pan on stove and pour eggs into pan while whisking.
  4. Heat on medium and mix until it thickens into a custard. Strain custard into a bowl sitting on ice and place in fridge to cool off.
  5. Pour a packet of gelatin into ¼ cup of cold water. Once gelatin absorbs water, heat on low until gelatin is totally dissolved. Remove from heat and strain into a bowl. Mix in champagne and whisk. Pour cold custard and champagne mixture into ice cream maker attachment and whisk. Turn on ice cream maker on low and leave until custard becomes thick and starts to freeze into a slush. Push through strainer into bowl. Cover and freeze until hard.
Recipe by 1 Fine Cookie at http://1finecookie.com/sweet/pink-champagne-ice-cream/