brie ice cream with blackberry red wine reduction sauce

I wanted this ice cream to be spectacular. How could it not be? Y’all, I made Brie Ice Cream.

I wanted it to be creamy and decadent, buttery, slightly savory, complex.

And if it couldn’t be a spectacular success, I hoped for a spectacular failure – inedibly salty, thin and watery, a mess of long, stringy brie glops, with an off-putting sweet aftertaste.

Sadly, my brie ice cream was not spectacular at all. The brie flavor was so subtle, it was nearly undetectable. It tasted like extra rich vanilla ice cream, but with an odd, grainy texture. Not inedible, but not company-worthy.

This was supposed to be a great picture, but almost all the yolks broke.

It wasn’t a complete loss, though. The blackberry sauce was delicious — next time I’ll try it drizzled over pound cake and sweetened mascarpone.

Recipe below the fold

Brie Ice Cream
Adapted from Roasting Rambler

2 cups whole milk
1 cup cream
3/4 cup sugar
Pinch of salt
4 egg yolks
1 teaspoon vanilla extract
7 ounces brie wedge, rind removed and cut into small pieces (with rind removed, it weighted 5.2 ounces)

In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, and salt. Bring the mixture just to a boil.

While the milk mixture is heating, combine the yolks and remaining sugar in a medium bowl. Beat the sugar and yolks until the mixture is pale and thick.

Once the milk mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the egg yolks and sugar. Whisk in another 1/3 of the hot milk mixture, then return the combined mixture to the saucepan.

Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. Do not boil.

Add the brie into the custard and stir vigorously to melt the cheese.

Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1-2 hours or overnight. Freeze in an ice cream maker per manufacturer’s instructions.

Serve with Blackberry Red Wine Reduction Sauce.

Blackberry Red Wine Reduction Sauce
Adapted from Godiva

12 ounces frozen blackberries
1/4 cup sugar
1/3 cup red wine

Place the blackberries, sugar, and wine in a saucepan. Cook over high heat until it comes to a boil. Reduce the heat to a simmer and cook for 5 minutes. Mash the berries with a potato masher, then pour the mixture through a strainer. Return the strained liquid to the pan and simmer over medium low heat until thick.

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