Tropical Pandan Ice Cream with Raspberries and Thai Noir Sauce

Tropical Pandan Ice Cream with Thai Noir Sauce

Sauce:
2/3 cup Malbec
1/8 teaspoon seeded and minced red Thai chili pepper
5 tablespoons sugar
2 tablespoons raw honey
2 oz.(from a 3-oz.) Scharffen Berger 70% Cacao Bar, shaved

Ice Cream:
2 cups whole milk
1 cup granulated sugar
3 tablespoons pandan leaf
2 cups heavy cream
1/2 cup cream of coconut
1/4 teaspoon salt
1 teaspoon vanilla extract

Toppings:
2 1/2 cups fresh raspberries
6 fresh mint sprigs (any varietal)

For sauce, in a food processor or blender, puree Malbec and chili pepper. Pour into a small saucepan. Add sugar and honey. Cook over medium heat for 8-12 minutes until mixture is reduced by one third, stirring often. Remove from heat and stir in chocolate until melted. Cover and set aside to cool to warm.

For ice cream, in a 1 quart saucepan, bring milk and sugar to a boil over medium heat. Add pandan leaf. Reduce heat to low. Cook for 1 minute. Remove from heat and cool to room temperature. Remove pandan leaf and discard. Pour mixture into a large bowl. Add cream, cream of coconut, salt, and vanilla. Beat on low speed for 1 minute until well mixed. Freeze in an ice cream maker according to manufacturer's directions. Spoon into a container. Cover and place in freezer until ready to serve.

To serve, drizzle six small serving plates with a small amount of warm sauce. Add 3-4 small scoops of ice cream to each plate. Drizzle with a little more sauce. Divide raspberries on and around the ice cream. Add a mint sprig to each plate. Serve immediately. Serves 6.

Presentation: This elegant and unusual dessert may also be served in clear glass parfait or dessert dishes.