We at vinoa have already introduced you to this year's summer drink - wine slushies! But now we are combining dessert with happy hour in a brilliant way. Wine ice cream is already hugely popular in the USA! It's high time we indulged our palates with this delicacy!
Take a bottle of your favorite wine or let us suggest the ideal wine in the recipes and let the wine ice cream party begin! We have put together 5 recipes for you, whether red, white, chocolate ice cream or popsicles - there's something for everyone!

Red wine ice cream

Ingredients:

1 bottle of red wine (e.g. Merlot)
90 g brown sugar
300 ml cream
Mixture of: 75 ml milk and 75 ml cream
4 egg yolks
1 vanilla pod

1. The first step in making the wine ice cream is to reduce the wine to a syrup. Pour the bottle of red wine into a large saucepan and boil it over a low-medium heat until it has reduced to about 150 ml. This process takes about 45 minutes, but can be quicker, so check regularly to see how far along the syrup is. As soon as it is ready, remove it from the heat and set aside.
2. Place the brown sugar and cream together in a medium saucepan. Cut the vanilla pod in half, scrape out the vanilla seeds and add them to the pan with the pod.
3. Heat over a medium heat, stirring constantly, until a light steam develops. Remove the pan from the heat before the mixture starts to boil.
4. Beat the 4 egg yolks with a hand mixer until a pale yellow creamy mixture forms. Remove the vanilla pod from the cream and slowly add the vanilla cream to the egg yolk cream, stirring constantly. It is important to do this really slowly so that the egg yolk mixture does not curdle.
5. Return the mixture to the saucepan and simmer gently over a medium heat until it has the consistency of custard. Tip: Dip a wooden spoon into the mixture. If it sticks to the wooden spoon, the cream is ready. Remove the pan from the heat.
6. Pour the mixture through a sieve into a large bowl. Stir in the cream and milk mixture and the reduced wine.
7. Leave the mixture to cool in the fridge for one to two hours. Then pour the mixture into your ice cream maker and prepare the ice cream mixture for approx. 30 minutes, depending on the manufacturer's instructions.

Sangria ice cream on a stick (10 pieces)

Ingredients:

250 g raspberries
3 organic limes
250 g sugar
350 ml white wine (e.g. Sauvignon Blanc)
Popsicle molds

1. Place the raspberries in a pan, heat together with half of the sugar and mash with a fork, for example. Allow to boil briefly until the sugar has dissolved and then remove from the heat. Pour the juice of 2 limes into a bowl and add the remaining sugar. Leave to infuse for about 5 minutes. Then add the white wine, mix and set aside 120 ml of this wine and lime mixture.
2. Cut the third lime into thin slices and cut them in half. Also set aside.
3. Now add the raspberry puree to the remaining wine and lemon mixture and pour everything into ice cream molds, making sure there is still some space left. Place the ice cream in the freezer for about 1 hour.
4. Then remove, place one of the lime slices in each mold and fill with the remaining wine and lemon mixture. Freeze for a further 10 hours.

Dark chocolate ice cream with Malbec (red wine)

Ingredients:

160 g dark chocolate 85% (e.g. Lindt Excellence 85%)
300 ml cream (chilled)
200 ml condensed milk (chilled)
400 ml Malbec

1. In a saucepan over a medium heat, reduce the 400 ml Malbec to a syrup until about 6-8 tablespoons remain. Then remove from the heat.
2. Chop the chocolate into small pieces and melt slowly in a bowl over a bain-marie. Stir occasionally until the mixture is smooth.
3. Place the cream and condensed milk in a large bowl and whip the mixture, e.g. with a hand mixer or a whisk, until it is stiff. Then carefully fold the melted chocolate and malbec syrup into the cream mixture.
4. Pour the mixture into a 500 ml container (suitable for freezing). You can also use a cake tin and wrap it with cling film. Then place the container in the freezer for 6 hours.
5. Take the ice cream out of the freezer about 15 minutes before serving. Pour it into wine glasses, for example, and serve quickly.

Simple white wine ice cream

Ingredients:

300 ml white wine (e.g. Moscato or Pinot Grigio)
6 tbsp fine sugar
400 ml cream
Berries to taste

1. Pour the white wine into a large mixing bowl. Next, add the sugar and stir (e.g. with a hand mixer) until the sugar has largely dissolved. Now slowly add the cream to the mixture and beat with a hand mixer or whisk until creamy.
2. Pour the mixture into a freezer-safe container with a lid and leave to freeze for around 3-4 hours. You can then portion the ice cream and garnish with fresh berries, for example.

Moscato blueberry wine ice cream

Ingredients:

250 ml Moscato
250 g blueberries
100 g fine sugar
1 vanilla pod
450 ml cream

1. Pour the Moscato into a large bowl. Chop the blueberries in a food processor and sieve the mixture through a fine-mesh sieve into the Moscato.
2. Add the sugar, split the vanilla pod lengthways and scrape out the vanilla seeds. Add the seeds to the mixture. Stir the ingredients until the sugar has largely dissolved.
3. Now add the cream to the blueberry mixture and beat the mixture with a hand mixer until creamy.
4. Place the mixture in a freezer-safe container with a lid and leave to freeze for at least 5 hours, ideally overnight.