An ice cream made of red wine and chocolate is like having three of my favourite food groups in one. With some cloves, star anise, black peppercorns and orange zest, there is a hint of glühwein about it, though it’s perfect for a summer’s evening.
Our guests agreed last night when we served it for dessert, topped with florentines.
We invited our friend Keeley round for dinner with us and our house guest, Jenny. Both women own houses in the same village in France – Castillonnès, in Lot-et-Garonne – but didn’t know each other until we introduced them a year or so back. It was good to hear them catch up on village news over dinner.
The dessert recipe came from Claire Kelsey’s wonderful cookbook Melt: Ice Cream Sensations to Make at Home.
My partner, Damon, made it. He used 350ml of a red Graves in the mix. It was one of the wines we brought back recently from France. Claire suggests a syrah in her recipe, but we didn’t have any in, so we improvised.
Judging by the clean bowls, I don’t think our guests minded.