Dark Chocolate Cabernet Sauvignon Ice Cream

I have been playing with various ice cream recipes lately and finding some very fun combinations as I experiment with them. My latest trial is combining my love for dark chocolate with my love for red wine. It has resulted in a fine ice cream.
Here is the recipe I came up with:
2 1/4 Cups whole milk
2 1/4 Cups heavy cream
2 teaspoons pure vanilla extract
1 1/8 Cups granulated sugar
1 1/8 Cups Dutch process cocoa
2 Large eggs
2 Large egg yolks
12 oz. bittersweet chocolate, chopped
5 oz. Cabernet Sauvignon wine
In a large saucepan, combine the whole milk and heavy cream over medium-low heat.
Add the vanilla and bring to a bare simmer and remove from the heat.
In a medium bowl, combine the sugar, cocoa, eggs, and egg yolks and beat until thickened similar to the consistency of mayonnaise. mix 1 cup of the milk/cream mixture into the egg mixture in a slow, steady stream to temper the egg mixture.
Stir the chopped chocolate into the saucepan with the milk mixture and then the egg mixture into the milk mixture in a steady stream. Cook over low heat, stirring constantly, until the consistency resembles a chocolate pudding,(170 degrees). Transfer the chocolate mixture to a bowl and cover with plastic wrap placed directly on the surface of the mixture and refrigerate until completely chilled, about 3 hours.
Pour the chilled custard into the freezer bowl and process until thickened, about 25-30 minutes and transfer to containers into the freezer to harden, about 2 hours.
This stuff is awesome!
Tim