Prosecco Ice-cream

Prosecco Ice-cream

I am always anxious about making alcholic ice-cream since I am always worried that it may not freeze. This time though I had the ice-cream maker and it makes such a difference. It breaks up any large ice crystals and the ice-cream was a lot smoother. With my machie I have to freeze the base a few hours before use so check your manufacturer’s instructions before you plan to start. I usually serve this ice-cream with strawberries which enchance the flavour of the prosecco.


  • 150ml Prosecco
  • 150ml Milk
  • 2 Egg yolks
  • 2 tbsp Caster sugar
  • 250ml Double Cream


  1. First beat the egg yolks and caster sugar until well combined.
  2. Heat up the milk to simmering point and slowly add to the egg yolk mixture. If you add it too fast the yolk may scramble.
  3. Move the mixture over on a low heat and continuously stir until it coats the back of the spoon.
  4. Stir in the prosecco and allow to cool.
  5. Add to the ice-cream maker and follow the instructions.
  6. If you dont have an ice-cream maker, place the mixture in a carton in the freezer and stir every few hours. Leave overnight.

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