Triple Berry Sangria Ice Cream

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 cups heavy cream

1 cup whole milk

1 ¼ cups granulated sugar, divided

6 large egg yolks

2 cups entwine Merlot

1 tablespoon triple sec

1 pound fresh strawberries

1 (6 ounce) package raspberries

½ cup blueberries

Directions at theslowroasteditalian.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer