Unusual as it may sound this Red Wine Ice Cream is a delicious ending to any holiday meal.

2 bottles full-bodied red wine, like a cabernet sauvignon
2 cinnamon sticks
½ teaspoon whole black peppercorns
2 cups milk
1 ¼ teaspoon kosher salt
⅛ Teaspoon vanilla extract

Pour wine into a large pot and bring to a simmer. Add cinnamon sticks and peppercorns. (This should take about one hour.) In a large pan, bring the milk, cream and half of the sugar to a boil and run off heat. In a bowl whisk together yolks and remaining sugar. Temper the yolks into the boiling milk by gradually whisking about 1 cup of milk into the yolks and adding this back into the pot with the remaining milk. Stir in the salt and the vanilla. Whisk in the reduced wine. Set pan over a bowl full of ice to cool. Pour the chilled ice cream base through a fine mesh strainer. Process the base in an ice cream maker according to the manufacturer’s instructions. Freeze at least 2 hours before serving.

Serves 8.