INGREDIENTS
- 750 ml red wine
- 7 egg yolks
- 2/3 cup sugar
- 1 cup butter
- Seeds from 1 vanilla bean
METHOD
- Reduce wine to 250 ml. Whisk the egg yolks, sugar and seeds from the vanilla bean in a bowl.
- Slowly add the red wine and heat until 82 C.
- Cool to 65 C, mix in the butter and pour into pacojet container.
- Freeze for at least 24 hours.