After much research and careful consideration, I have decided that the North Fork of Long Island is my happy place. And, fortunately it’s only a 2 hour drive away from where I live!
For those unfamiliar, the North Fork is opposite the Hamptons, straight north. The North Fork is along the Long Island Sound, and on the other side of that water is Connecticut. Unlike the Hamptons, it’s a tranquil, quiet place with no movie stars or other celebrities, it’s much less hip, and it’s light-years cheaper. There are cute little mom-and-pop stores and eateries, quaint old houses, and a long and winding wine trail. Matt and I go there throughout the spring and summer mostly to visit the wineries.
We’ve established some favorites by now, and there’s one winery, Pindar, that makes the most amazing Reisling ever. We fell in love with it 8 years ago, and no Reisling I’ve tasted since has lived up to it. It’s insanely popular, too; one year we didn’t get there early enough in the season and they were sold out. For the whole entire year. It was utterly tragic, and we’ve made sure it won’t happen ever again. Every May, when they release it, we go out there and buy at least half a case (at least!). Then we drink it slowly throughout the year because we know that if we run out before May, we can’t get more until then.
The result of all this? We’ve become Reisling hoarders. I just glanced at my wine rack and found three bottles of it, all of which were purchased almost a year ago. It’s a little sad. So when I found a Reisling ice cream on Food & Wine’s website, I knew that would be a fantastic excuse to use up some of our getting-to-be-a-bit-ridiculous stash of Pindar Reisling wine.
Um, fantastic is correct. I’d never used wine in an ice cream before, but holy cow, was this delicious! So creamy and smooth, and with the unmistakable wine flavor front and center. That being said, please use a very good Reisling for this. It doesn’t have to be pricey, you can find excellent wine in the $10-25 a bottle range. But just know that you’re going to taste the wine, so make sure you like it first. Enjoy!
Source: Food and Wine
2 cups heavy cream
8 large egg yolks
3/4 cup plus 2 tablespoons sugar
1/2 cup milk
1/4 cup Riesling wine, not dry Reisling
In a medium saucepan, heat the heavy cream until bubbles appear around the edge. Beat the egg yolks with the sugar until smooth. Gradually beat the hot heavy cream into the egg yolks. Return the mixture to the saucepan and cook over moderate heat, stirring constantly, until the custard is thick enough to coat a spoon, about 5 minutes; do not let the custard boil or it will curdle. Strain the custard into a bowl set in a larger bowl of ice water. Stir the milk into the custard and let cool completely, stirring occasionally.
Freeze the custard in an ice cream maker according to the manufacturer’s instructions. When the custard is frozen but still soft, add the wine and continue churning until the ice cream is firm. Transfer to a chilled container; freeze for 1 to 2 hours.