Bailly’s Reserve Chocolate Port is an experience
all on its own and can be best enjoyed by itself.
Serve for dessert with a selection of cookies or
over ice cream.
Mette's
Drunken Ice Cream
When
our friend, Mette, tasted the wine she shared
with us a recipe her mother used to make for
her growing up in Denmark; subbing the chocolate
port for the rum in the original recipe, and
the result is incredible.
1/4
cup Chocoloate Reserve Port Wine
1/4
cup currants
1/4
cup hazelnuts, chopped
1
pint vanilla ice cream, softened
Combine
port and currants, let soak overnight.
Stir
softened ice cream until smooth, add currents
with port, add hazelnuts, and stir until mixed.
Return to freezer and re-freeze until firm.
Serves
4 |
 |
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When opening this wine, no need to remove the decorative
wax top! Your corkscrew will easily go through the
top to remove cork.
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