(serves about six)
675ml red wine
½ cinnamon stick
1 vanilla pod
6 egg yolks
Pour 500ml red wine into a saucepan with the cinnamon stick and cloves and reduce by half.
Add the remaining red wine to the reduction and heat to 60ºC.
Using a hand mixer blend in butter sugar vanilla pod and egg yolks. Note: the temperature must not exceed 85ºC.
When the mixture thickens slightly move the vessel to a bowl with iced water and whisk until temperature drops to 20ºC. Freeze mixture in an ice-cream machine or overnight in a freezer.