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Champagne Ice Cream 2 Easy Ways!

Written by Luisa Davis on . Posted in food

If you are looking for a taste that is rich and sweet, champagne sorbet is going to be one of the best things you’ve ever tasted.  There are so many different types of champagne ice cream, it all just depends on the champagne that you use. You can have pink champagne ice cream, strawberry champagne ice cream, or even rose champagne ice cream!

You will need to have an ice cream churn for these recipes, but we think that is a worthy investment for anyone. Once you’ve had a taste of homemade ice cream, especially homemade champagne ice cream, you are never going to want to go back to that store-bought stuff.

The Easiest Champagne Ice Cream Recipe

Whether you want a cool treat to celebrate something important, or you are just looking for a new dessert to try, champagne ice cream is far simpler to make than you might expect. You will need to have an ice cream churn to make this recipe.

Servings: 2 Quarts

Ingredients:

  • 2 cups heavy cream (480 g)
  • 1 cup Half-and-Half (240 g)
  • 3/4 cup granulated sugar, divided (160 g)
  • 1/4 teaspoon kosher salt
  • 7 egg yolks
  • 1 cup Champagne of choice (240 g)

Steps:

  1. Heat your cream somewhere around 165°F in a heavy-bottomed saucepan. (This step may seem unnecessary, but you need to do it to get the right texture for your ice cream!) Cook it until it is steaming and stir with a rubber spatula.
  2. Add the half-and-half, half of the sugar, and the salt into the pan and stir quickly to mix. Remove from the heat.
  3. Whisk together the egg yolks and the rest of the sugar. While whisking, add the hot cream mixture in a few tablespoons at a time. Do not try to go too fast or the texture won’t hold up.
  4. Return the mixture to the heat and cook until it thickens slightly. Do not let it go above 170°F.
  5. Pour your mixture through a fine-mesh strainer into another bowl.
  6. Stir in the champagne firmly. Cover and chill in your refrigerator overnight.
  7. Using your ice cream making, churn according to your manufacturer’s specifications.

Enjoy as soon as possible. This ice cream is very smooth, very creamy, and very soft, so you don’t want to allow it to sit. Make sure that you choose a bottle of champagne that you like, because the taste is very strong. If you don’t like cheaper champagne, you should make the splurge for something you like. The sugar doesn’t really change the taste all that much.

Does this recipe still seem too hard? If you have an ice cream recipe that you prefer, here is a simple switch to help you out: take our the cup of half & half that you use and replace it with a cup of champagne. It can be that simple!

Strawberry Champagne Ice Cream Recipe

Want to go for a flavored champagne recipe? This recipe is a little lighter and will make a sort of strawberry champagne sorbet/ice cream hybrid that is perfect for summer nights. If you eat it right away, you will have more of a sorbet. If you freeze it, it will feel more like ice cream. Even better? This is a vegan and dairy-free treat!

Light Strawberry Champagne Ice Cream

Servings: 6 Servings

Ingredients:

  • 4 cups fresh strawberries, washed and hulled (get all of the centers out!)
  • 1 1/2 cups champagne or prosecco of your choice
  • 1/3 cup granulated sugar

Steps:

  1. Add all of your ingredients to a high-power blender and blend until smooth
  2. Using your ice cream making, churn according to your manufacturer’s specifications.
  3. Eat immediately or put into the freezer to chill until it firms.

Make sure you get all of the cores out when you are cleaning your strawberries because they can get caught in your churn. Other than that, this recipe is really simple and can be made quickly.

There are so many ways that you can enjoy your champagne ice cream. While this isn’t necessarily a treat that you can make all the time, it is something that is great for special events. You can sub in your favorite pink champagne or even your favorite wine to get a truly special recipe.

Feel free to play around with adding fruit, mixing in fresh ingredients once you’ve made it, and even trying out different freezer times until you get your personalized recipe.

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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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