Ingredients
- 1 cup (237 ml) heavy cream
- Pinch of salt
- 1/3 cup (67 g) sugar
- 3 egg yolks
- Pinch of saffron optional
- 3/4 cup (177 ml) whole milk
- 1/3 cup (79 ml) chardonnay
- 1 cup (237 g) tropical fruits chopped
Instructions
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Combine the cream, salt, sugar, egg yolks and pinch saffron in a medium saucepan over low heat. Bring to a simmer, stirring constantly. The mixture will start to thicken in about 15 minutes. Don’t let it boil or you’ll end up with scrambled eggs.
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Pour the mixture into a mixing bowl placed over ice. Add the milk and Chardonnay, then stir and let it cool. Cover and either refrigerate for 2 hours or use the ice cream maker's chill mode to cool it down.
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Pour the mixture into the ice cream maker and select the ice cream mode to churn. Once the mode finishes, transfer the churned ice cream to a freezer-safe bowl, cover it, and freeze for at least 2 hours before serving.
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To serve, scoop the ice cream into a bowl and garnish with fresh or frozen tropical fruits.
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