Red wine butter ice cream

This decadent ice cream is your next must-have dessert!

750 ml

red wine

egg yolks

2/3 cup

sugar

1 cup

butter

Seeds from 1

vanilla bean

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.