I will admit I was extremely skeptical of this recipe from the get-go. The ice cream mixture was so loose and watery at first, and even after about 10 minutes of churning it in my stand mixer, I thought there was no way it would firm up. Nonetheless, after about 15 minutes I noticed a sudden, visible change in the consistency of the ice cream. When I poured it into bowls, it wasn't as thick and hard as ice cream per se, but it had a definite frozen-yogurt quality to it. And despite my hesitation about eating wine and milk, it actually tasted good. I mean, what doesn't taste good when you add sugar and cream? I would let the ice cream to sit for an additional hour or so in the freezer before eating it so it stays semi-frozen.