500 ml wine put in a saucepan with spices such as vanilla is bisects Scrape out the inside and is separated, the wine is put the empty pod. Boil until the volume is halfway. Remove from heat and make the rest of the wine, spices are removed. Mix the butter with the egg yolks, the inside of vanilla, sugar. Make hot wine in which the butter melts. Fights continuously to not cross the eggs. Put it in a water bath and beat until it begins to thicken again. The mass is put in a machine for ice cream or freeze in the chamber, which must from time to time to mix in order to remain smooth and do not catch the crystals. * Ice cream is ideal for garnishing salads and fruit ingredient of many such recipes. * If used without freeze is like a sabayon of red wine, also to fruit salads, as a sauce to waffle and sweet, and others.