“A neat dessert recipe courtesy of Stephan Pyles, Routh Street Cafe, Dallas as published in Texas Highways magazine. Cooking time is estimated freezing time in your ice cream maker.”
1hr 30mins

Ingredients Nutrition


  1. Place sugar and water in saucepan and bring to a boil, stirring just until sugar is dissolved.
  2. Remove from heat and let cool.
  3. In second saucepan, reduce Beaujolais to 1/2 cup.
  4. Remove from heat and let cool.
  5. Wearing heavy gloves to avoid fine thorns, slice fruit in half lengthwise.
  6. Scoop out red pulp from skin and place in food processor or blender.
  7. Whirl briefly, then press pulp and liquid through food mill to remove seeds.
  8. You should have 1 1/2 cups of liquid.
  9. Combine fruit purée with sugar syrup, reduced wine, and lime juice.
  10. Beat the egg white until very frothy, and slowly add fruit mixture while still beating.
  11. Place in ice cream freezer and freeze according to manufacturer's directions.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a