750ml red wine (we recommend The Blend or Shiraz)
3/4 cup brown sugar
500ml pouring cream
1 cup milk
3 tsp vanilla extract
4 egg yolks
Simmer the wine over a medium heat in a large saucepan until it reduces to 1 cup of liquid. Set aside to cool.
Whisk the sugar, cream, milk and vanilla extract in a medium saucepan over a medium heat stirring constantly, until the mixture begins to steam but not boil.
In a separate bowl beat egg yolks until thick and pale then slowly pour into the cream mixture whilst constantly whisking the mixture and return to the stove over a medium heat. Continue stirring until the mixture thickens. Remove from the heat.
Transfer the mixture to a large bowl, stir in the reduced wine and chill in the fridge until it is cold, then transfer into your home ice cream maker.
Serve on a hot day with a glass of nicely chilled Sparkling Cabernet!