Chardonnay Ice Cream with Smoked Sea Salt – a delicious recipe with heavy cream, egg yolks, sugar, saffron threads, milk, chardonnay. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Combine the cream, egg yolks, sugar, and pinch saffron in a medium saucepan over low heat.
3
Bring to a simmer, stirring constantly.
4
The sauce will start to thicken in about 15 minutes, but do not let it boil.
5
Transfer to a medium mixing bowl set over ice.
6
Add the milk, chardonnay, and white pepper; stir until cool.
7
2.
8
Pour into an ice cream maker and process according to the manufacturer's instructions until just set, about 25 minutes.
9
Place in the freezer for 1 hour before serving.
10
3.
11
Thinly slice the apple into thin batons and soak in a shallow bowl of chardonnay until ready to serve.
12
Divide the ice cream among 4 bowls and garnish with the apple batons, a sprinkle of sea salt, and a few saffron threads.
428
kcal
Calories
30
g
Fat
28
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup heavy cream, 3 egg yolks, 1/3 cup sugar, Pinch saffron threads, plus more for garnish, and more.
Yes, Chardonnay Ice Cream with Smoked Sea Salt falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
