6 large egg yolks
2 cups heavy cream
1 cup milk
1/2 cup sugar
1/2 cup red wine
1. In a heatproof bowl, mix the egg yolks. In a saucepan, combine the cream, milk, and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar, about 4 minutes. Gradually whisk the hot cream into the eggs yolks; return the mixture to the saucepan. Cook over moderate heat, stirring constantly until the custard is thick enough to coat the back of a spoon, about 5 minutes; do not let the custard boil or it will curdle.
2. Strain the custard into a bowl. Stir in the red wine. Cover and refrigerate until thoroughly chilled, about 1 hour. Freeze in an ice cream freezer according to the manufacturer’s instructions. Cover and store in the freezer until serving time.
3. While you wait for your ice cream, have fun. You still have an almost full bottle to share.