gluhwein ice cream Gluhwein Icecream Picture www.foodlovin.de/gluehwein-eis-am-stiel/

This will knock you off – delicious gluhwein ice cream

Gluhwein ice cream? If you’ve never sampled gluhwein, this hot drink, traditionally served during the Christmas time in Europe will change your mind. Since the African hemisphere doesn’t inspire cosying up with hot beverages at Christmas, we found two spicy summertime ice cream recipes that will knock you off. Gluhwein season is right in front of our door, so this could be a perfect chance to prepare a great dessert for your Easter menu. To make delicious popsicles you only need to fill leftover gluhwein into the forms and let them freeze. You may reduce the gluhwein mix a bit upfront. This easy idea originated from a German Food Blog, Foodlovin.
Gluhwein Icecream Picture reference www.foodlovin.de

How to Make Gluhwein Ice Cream with eggs


2 cups brown sugar
2 cups heavy whipping cream
1/2 cup of milk
1/2 cup of cream
4 egg yolks
The first step in making your gluhwein ice cream is to mix wine and gluhwein spice in a pot, bring it to boil and then reduce the ready-made down to a syrupy liquid. It will take about half an hour or so to do this. Simmer over low medium heat until it is reduced to one and a half to two cups of liquid.

In a medium pot, whisk together the brown sugar, and whipping cream. Stir constantly while cooking over medium heat until it begins to steam, but before it boils. Beat your egg yolks with a fork or with a mixer until they are light coloured. Slowly add the cream into the egg yolks. It is important to add the cream to the eggs very slowly so that they do not curdle.

Once you have successfully added the cream to the eggs, pour the mixture back into the pot and cook over medium heat until it thickens and turns in to a custard. If it sticks to the back of a wooden spoon, it is done. Remove from it from heat.

Pour the mixture through a strainer and into a large bowl. Stir in the half cups of milk and cream and the reduced gluhwine syrup. Chill the mixture in the fridge for an hour or two until cold. Add to your ice cream maker and freeze according to directions.

Recipe idea from www.cookingwithjanica.com

Gluhwein Ice Cream with cream ref www.cookingwithjanica.com

If you haven’t got an ice cream machine, use this method

Put the mass in a large bowl. The bowl should be at least twice the amount of ice. Put the bowl in the freezer. Wait until the mass has already frozen a bit on the edge. Depending on the quantity, the capacity of the freezer and the size of the bowl, this will take a different amount of time. Remove from the freezer and stir vigorously with a strong whisk and loosen everything from the edge. Properly beat air under it, so that an airy mass arises. That is why it is an advantage if the bowl is big enough. It will not take long, but it needs some strength. Put it back in the freezer and repeat the process 2-3 times at shorter intervals. If a soft-like mass has formed, you can turn the ice into a storable form or consume the same.

Could we get your attention? Have a look at our online shop! Our Traditional Gluhwein and Cold Brew Gluhwein spices are available in our cute little bottles. If you are interested in becoming a reseller, contact us here.

Good to know: we deliver free of charge in the Cape Town area. We deliver by courier all over South Africa, additional fees apply.

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