1 bottle dry red wine
1 cup plus 2 tablespoons sugar
2 cinnamon sticks
1/2 teaspoon ground allspice or 1 tsp. allspice berries
1/2 teaspoon ground nutmeg or 1 whole nutmeg, split in two or three pieces
2 whole cloves
2 tablespoons grated orange zest
1 tablespoons grated lemon zest
1 vanilla bean, split lengthwise, or 1 tsp. vanilla extract
1 cup heavy cream
1/2 cup light cream
1 teaspoon corn or potato starch
4 egg yolks
1. In a medium saucepan, combine the wine, 1 cup of the sugar, the spices, orange and lemon zest, and vanilla, and bring to simmer over medium heat. Reduce heat to very low, cover the pan, and simmer for 30 minutes.
2. Uncover the pan and let simmer over medium heat for about 20 minutes until the wine is reduced by half its volume. Now let it cool, then strain through a very fine sieve.
3. As the wine cools, bring the cream to a simmer in a small saucepan over medium heat. In a bowl, whisk together the yolks, starch, and remaining 2 tablespoons sugar. Remove the cream from heat, and let it cool for a few seconds. While stirring the yolk mixture, gently pour in a little of the hot cream. Now pour the yolk-cream mixture into the pan of hot cream, stirring the cream constantly as you pour.
4. Return the cream to the stove; cook over low heat, stirring constantly with wooden spoon. Whisk occasionally if lumps form. When the cream begins to thicken, remove from heat. Do not let it boil. Strain through a fine sieve if lumps form that whisking will not break up, and then set aside to let cool.
5. Add the cream to the mulled wine, and chill until cold. Freeze in an ice cream maker.