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Riesling and Walnut Ice Cream

Fresh Melon Sorbet

You will need:

  • 1 cup Riesling wine or semi-sweet white wine
  • 1 cup half-and-half
  • 1/2 cup sugar
  • 6 egg yolks, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 3 cups whipping cream
  • 1 cup chopped walnuts, toasted

In a small saucepan over medium heat, bring the wine to a simmer. After five minutes, set aside to cool.

In a medium saucepan over medium heat, cook the half-and-half and sugar about four minutes, stirring constantly until slightly thick. Stir 1/4 cup of the hot half-and-half mixture into the beaten eggs, whisking well.

Stir the egg mixture into the saucepan and reduce the heat to low. Cook until the mixture thickens, about 15 minutes.

Remove from heat and cool 15 minutes. Stir in the extract, cream, cooled wine, and walnuts. Cover and refrigerate one hour or overnight. Freeze in an ice cream machine, following the manufacturer’s directions.

Yield: 2 quarts

Wine Pairing
Pair with Riesling from Beachaven Winery

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