1 Tablespoon black pepper (fresh ground if possible)
1 cup heavy cream
3 cups milk
6 Tablespoons sugar
2 Tablespoons light corn syrup
Measure the wine into a stainless steel sauce pan, bring it to a boil then reduce the heat so it simmers for about 20 minutes or until the wine is reduced to 1/2 cup.
Pour the wine into a glass container at this point and add in the pepper. Cover the container and allow this to steep for half an hour.
While the pepper and wine are steeping, add the milk and cream to the pan the wine was in. Bring this to a boil, stirring frequently, then reduce it to a simmer. This takes a while as you do not want the milk and cream to burn.
Once the milk and cream mixture is reduced to 2 cups, whisk in the sugar and corn syrup. Cook for 3 minutes whisking to make sure the sugar and corn syrup dissolve.
Remove the pan from the heat and whisk in the wine mixture. You can strain it at this point if you wish.
Sit the pan in an ice water bath and prepare your ice cream maker.
Pour the cooled mixture into your ice cream maker and follow the manufacturers instructions for use.
Once the ice cream maker is finished working, scoop the gelato (mine was very liquidly still) into a freezer container, cover and freeze overnight.