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Tokaji Aszú ice cream served in a bowl
Creamy and elegant homemade Tokaji Aszú ice cream

Elegant Tokaji Aszú Wine Ice Cream

Author: Flavelo
Recipes Cakes and Desserts
The 'wine of kings, king of wines' is majestic not just in a glass, but as a dessert. The characteristic honeyed, dried fruit notes of Tokaji Aszú blend perfectly into a rich, yolk-based custard. This ice cream proclaims the elegance of Hungarian gastronomy: the wine's acidity and sweetness form a harmonious unity with the richness of the cream. A bite that equals a wine tasting.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 5 hrs 10 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan (to prevent scorching)
  • Thermometer (optional but recommended)
  • Whisk and spatula
  • Mixing bowl
  • Fine mesh sieve

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Sulfites (in wine)

Instructions

1 ✓

Heat the milk and cream in a saucepan until it reaches a gentle simmer (just starting to bubble), then remove from heat.

Tip: No need for a rolling boil, just make it hot.
2 ✓

Whisk the egg yolks with the sugar and salt in a bowl until pale yellow.

Tip: The sugar crystals grind the yolks, lightening the color and creating a creamy texture; this is called 'blanching'.
3 ✓

Pour the hot milk mixture in a thin stream into the eggs while whisking constantly (tempering).

Tip: If you dump it all at once, the hot milk will cook the eggs.
4 ✓

Pour everything back into the saucepan and cook over low heat, stirring constantly (scraping the bottom with a spatula) until thickened.

Tip: Cook until the custard coats the back of a wooden spoon (approx 180-183°F / 82-84°C). If you draw a line with your finger, it should hold. Do not boil!
5 ✓

Strain the custard into a clean bowl and cool completely (ice bath helps).

Tip: Straining removes any potentially curdled egg bits (chalaza).
6 ✓

Stir the Tokaji Aszú (and optional raisins) into the cold base.

Tip: Due to the alcohol, freezing will be slower but creamier.
7 ✓

Churn in an ice cream maker, or freeze in a container stirring every 30 minutes.

Tip: Take it out of the freezer a bit before serving; alcohol-based ice cream melts quickly once it starts!

Recipe FAQ

The eggs curdled (scrambled eggs)!
You overheated the custard. Above 185°F (85°C), egg proteins coagulate. If it's only slightly lumpy, blending might help, but next time use a thermometer!
What wine should I use?
A Tokaji Aszú with at least 3, but preferably 5 'puttonyos'. Or substitute with a high-quality Sauternes. The higher the puttonyos/quality, the more concentrated the flavor and sweetness.
When do I add the wine?
Strictly after cooking, into the cooled custard, so the alcohol and aromas don't evaporate.

Ingredients

  • 1 cup Whole milk
  • 1 cup Heavy cream
  • 1/2 cup Tokaji Aszú wine (or Sauternes)
  • 4 large Egg yolks
  • 1/2 cup Granulated sugar
  • 1 pinch Salt
  • 1/4 cup Golden raisins (soaked in Aszú, optional)