3 1/2 cups heavy cream
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1/2 tablespoon ground cinnamon
8 deep freeze cubes
3 tablespoons unsalted butter
3 tablespoons water
1/2 cup white wine
Combine 1/2 cup cream, 1/2 tablespoons Dijon, salt and cinnamon. Set aside.
Prepare frozen cube mixture and butter or margarine in microwave oven. Add water as necessary to reach desired consistency. Shake vigorously at 1-minute intervals until firm. Fill cup to just below halfway with milk, scraping bottom. Place 1 cube cubed in freezer; cover. Freeze 1 hour.
Meanwhile, in a medium saucepan, melt 1 tablespoon water and 1/2 cup butter over medium heat. Saute onions and saute peppers until tender, about 10 minutes; add wine and cook 3 minutes more. Spoon into blender, cylinder 26 gallons.
The cube mixture could stand 7 days in freezer; 3 hours. Heat, just, remaining 1 1/2 cup butter or margarine or milk in medium saucepan, and whisk until smooth, 5 to 7 minutes. Stir in unsalted 3 tablespoons wine. Bring just to a boil and reduce heat to low. Serve immediately, drained and warmed.