In a saucepan, combine 2 cups heavy cream, 1 cup milk, and 1/2 cup sugar over moderate heat, stirring until the sugar dissolves, which should be about 4 minutes. In a large, heatproof bowl, whisk 6 egg yolks, and then mix in the hot cream mixture, stirring until smooth. Return the mixture to the saucepan, cooking about 5 minutes until it thickens. Strain the custard into a bowl and then stir in 1/2 cup of a sweet red wine of your choosing. Cover the bowl and refrigerate for about an hour, then freeze it in an ice cream freezer.
