6 large egg yolks
2 cups thick cream
1 cup milk
1/2 cup sugar
1/2 cup red wine
In a heatproof bowl, mix the egg yolks. In a saucepan mix the cream, milk and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar for about 4 minutes.
Gradually whisk the hot cream into the egg yolks, return the mixture to the pan. Cook over medium heat, stirring constantly, until the cream is thick enough to coat the back of a spoon. Do it for about 5 minutes, do not boil.
Strain the cream into a bowl. Add the red wine. Cover and refrigerate until completely cool, about 1 hour. Freezing in an ice cream freezer according to the manufacturer's instructions. Cover and store in the freezer until ready to serve.