WINE & FOOD AFFAIR RECIPES

Dessert

Dark Chocolate Berry Port Ice Cream

Raymond Burr Vineyards

8339 W Dry Creek Road
Healdsburg , CA 95448
raymondburrvineyards.com

  • RECIPE YEAR: 2025
  • RECIPE BY: Mariapilar Ice Creamery
  • YIELD: Serves 8
  • PAIRS WELL WITH: RBV Port

Dark chocolate ice cream swirled with a RBV port and berries sauce.

Ingredients:
  • 1 1/2 cups Heavy Cream
  • 1 1/2 cups Whole Milk
  • 2/3 cup Cane Sugar
  • 2 teaspoons Vanilla Paste
  • 1/4 teaspoon Salt
  • 1 cup Guittard Majestic Dark Chocolate Powder
  • 1/2 cup Sugar
  • 2 cups RBV Port
  • 1 cup Sugar
  • 3 cups Black or Mixed Berries
Section Directions:
Ice Cream Base:

At least 12 hours before, freeze the bowl of your ice cream maker, it must be fully chilled in order for the ice cream to firm up.

2-24 hours- prepare your base:

Combine the cream, milk, 2/3 cup of sugar, vanilla paste and salt in a medium saucepan over medium-low heat. Warm for 5 minutes- whisking often until sugar is fully dissolved and warmed through. Transfer to heatproof bowl, cover and chill for 2 hours or overnight.

Receipe Directions:

To the prepared ice cream base:
Add Guittard majestic dark chocolate and 1/2 cup of sugar and blend well.
Churn as per directions on your ice cream maker.
When churning is complete- swirl in RBV port and berry reduction sauce.
Freezer for 12 hours.

Berry reduction sauce:
Add berries, port and 1 cup of sugar over high heat until boiling.
Reduce heat to simmer and reduce by 1/2. 
Blend with an inversion blender and let cool.

Raymond Burr Vineyards

8339 W Dry Creek Road
Healdsburg , CA 95448
raymondburrvineyards.com

RBV Port