Late Harvest Ice Cream
Pasteurized Egg Yolk — 1 oz
Pasteurized Egg White — 2 oz
Pinch of Salt
V. Sattui Late Harvest Riesling Wine — 1.7 oz (50 ml) | about 3 tbsp + 1 tsp
Lightly Whipped Cream — 8.8 oz (250 g) | about 2 cups loosly whipped
Toasted Pistachios, Finely Chopped — .53 oz (15 g) | about 2 tbsp
Dark Chocolate, Finely Chopped — .88 oz (25 g) | about 2 ½ tbsp
To Garnish
Grated/Crushed Meringue — 3.5 oz (100 g)
V. Sattui Spicy Mango Jam — 4 tbsp
Small Pine Sprigs – 4 decorative
Ice Cream:
Base: In a bowl, whisk the egg, sugar, and a pinch of salt until very pale and voluminous.
Flavoring: Whisk in the Late Harvest wine.
Fold: Gently fold in the lightly whipped cream, then the pistachios and chocolate, using upward folding motions so you don’t deflate the mixture.
Freeze: Transfer to a shallow container, cover, and freeze for 12 hours (or until scoopable).
To Finish & Serve:
Using an ice-cream scooper, form 4 round scoops.
Roll each scoop in the grated/crushed meringue to create a “snowball” effect.
Spoon the spicy mango jam onto chilled plates and set a snowball on top. Serve immediately.
Notes:
Pine sprigs: Use only as a decorative element; do not eat.
Make-ahead: The ice cream can be frozen up to 3 days in advance; roll in meringue just before serving to keep it crisp.
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