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Mulled wine and clotted cream gelato
Serves 4-6 Desserts and puddings
For the mulled wine
- 1 bottle red wine
- 1 large unwaxed orange
- 1 unwaxed lemon
- 2 long cinnamon sticks
- 5 star anise 8 whole cloves
- 150g golden caster sugar
- leaves 1 bay sprig
- 125ml brandy or Calvados
For the gelato
- 175ml mulled wine (see recipe, above)
- 400ml whole milk
- 5 egg yolks
- 50g coconut palm sugar
- 100g golden caster sugar
- 1⁄2tsp ground sweet cinnamon
- 250g Cornish clotted cream
Method
To make the mulled wine, pour the bottle of wine into a non-corrosive pan. Slice the orange and lemon (reserve a slice for garnish, if wished) and add to the pan with all the other ingredients. Warm over a medium heat for around 5 minutes, to the point where it gives off steam and heat without boiling. If you want to boil off the alcohol, then simmer for around 10 minutes.
After this time, remove from the heat and let the flavours develop for around 15 minutes if you are making the day before for the gelato. If using right away, strain while hot and serve with a little of the reserved orange slice. If making the gelato, strain the mulled wine and cool completely. Chill until ready to use.
To make the gelato, strain 175ml of mulled wine straight into a pan. Add the milk and heat gently until bubbles appear around the edge.
Whisk the egg yolks, sugar and ground sweet cinnamon together in a bowl until slightly thickened. Gradually pour over the hot mulled wine and milk mixture and stir well. Pour the mixture back into the pan and cook over a medium heat for around 8 minutes, stirring constantly, until the mixture reaches a temperature no greater than 80C. This is to just cook the eggs. Do not let the mixture get any hotter or it may curdle. Sit the base of the pan in a basin or sink of cold water to cool for a moment.
Strain the custard through a sieve into a bowl and leave to cool completely. Gradually whisk in the clotted cream.
Churn using an ice-cream machine for around 30 minutes, following manufacturer’s instructions, until frozen but still creamy. Transfer to a container and freeze overnight. Remove from the freezer and allow to chill for 15 minutes before eating.
Alternatively, still freeze the mixture, pour into a container and freeze for 2 hours. Using a fork, dig out the frozen edges into the slushy centre and whisk with electric beaters until broken up and slushy. Repeat this after a few hours and refreeze for 2 hours. Transfer to a food processor and whizz for a few minutes until smooth. Put back into the container and freeze to the texture you want.
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