This ice cream works a lot like vanilla bean—gently but assertively spiced with floral, fruity, and citrusy flavors working in tandem. It's a good general purpose ice cream but with a point of view all its own. The way mulled wine should be.
'mulled wine' on Serious Eats
This recipe for mulled wine is adapted from Jerry Thomas, with the important addition of rum added to each glass.
This quick and easy recipe combines all the flavors of mulled wine in a festive, elegant jelly. If you don't have premixed mulling spices, simply add a few cinnamon sticks, star anise, whole cloves, and strips of orange zest to the pot with the wine. This jelly can take up to two weeks to set properly, so plan ahead!
This mulled wine is heavy on citrus and anise flavors thanks to a generous squeeze of orange and a complex blend of spices.
Did you wake up on New Year's morning swearing off the sauce forever? Do you have more half-empty bottles of vino than you know what to do with? Here's a way to repurpose the plonk, without the pain.
At the core (heh) of this, is the hot wassail, a spiced drink that falls somewhere between cider, punch and mulled wine (each village has their own recipe, some with dry sherry or beer).