Spumante Blush Float

July is national ice cream month, so we challenged our employees to create an ice cream float that included one of our wines or juices. Lynnette Schaefer, who works at our Vintage Restaurant, surprised us all with this tasty dish. And, as a bonus, she provided us with her homemade ice cream recipe, too. 

Spumante Blush Float:
1 scoop chocolate-raspberry ice cream
3 raspberries 
1/2 teaspoon unsweetened chocolate, shaved
Stone Hill Spumante Blush

Place ice cream into large red wine glass. Top with Spumante Blush. Garnish with raspberries and shaved chocolate.

Enjoy!
 
Chocolate-Raspberry Ice Cream:
3 ounces unsweetened chocolate, plus 1/2 ounce, shaved
1 cup milk
2 eggs
1 cup sugar, plus an additional 1/8 to 1/4 cup
1 teaspoon vanilla
1 cup cream 
1/2 pint raspberries

Melt 3 ounces unsweetened chocolate over very low heat. Add 1 cup milk and heat until chocolate is fully dissolved into milk. Remove from heat and cool.

Beat eggs until light and fluffy. One ingredient at a time, slowly add one cup sugar, cream and vanilla, and finally cooled chocolate mixture, continuously beating until thoroughly blended. Refrigerate 1-3 hours until cold. At this time, combine raspberries with remaining 1/8 to 1/4 cup sugar, mash, cover and refrigerate until needed.

When chocolate mixture is cold, freeze it in your ice cream maker.

When chocolate is about two minutes from desired consistency, add raspberry mixture and shaved chocolate. (If you add the raspberries and chocolate too early, they will sink to the bottom.) Finish freezing.

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