Riesling ice cream with grape compote

Ingredients for 2 servings:

• 250 ml white wine (Riesling)
• 100 ml grape juice, white
• ½ vanilla pod(s), without seeds
• 100 g sugar
• 2 egg yolks
• 80 g butter
• ½ tsp lime zest, freshly grated
• 125 ml grape juice, red
• 60 ml port wine, red
• 200 g red grapes
• 200 g white grapes
• 1 star anise
• 1 tsp cornstarch
• 2 tbsp brown sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

Palatinate dessert

Bring the Riesling to a boil with the grape juice and vanilla pod. Beat the egg yolks with the sugar and butter until frothy, then slowly add the hot (but not boiling) wine, stirring constantly. Whisk the mixture thoroughly and let it cool in a double boiler. Add the lime zest and freeze the mixture in an ice cream maker for about 1.5 hours. In the meantime, prepare the grape compote: Bring the grape juice, port wine, sugar and star anise to a boil and reduce while simmering. Meanwhile, halve and deseed the grapes. Mix the cornstarch with a splash of water to avoid lumps, add to the wine stock, and bring to a boil. Remove the star anise, remove the pan from the heat, add the grapes, and let it steep for a few minutes. If the compote is not being served immediately, it can be gently reheated shortly before serving. Serve the Riesling ice cream with the grape compote – which is not so easy because the ice cream will then melt quickly.