Chardonnay Ice Cream with Smoked Sea Salt
Chardonnay Ice Cream with Smoked Sea Salt is a gluten free and lacto ovo vegetarian side dish. This recipe makes 3 servings with 509 calories, 7g of protein, and 36g of fat each. For $1.46 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. If you have chardonnay, pink lady apple, sea-salt, and a few other ingredients on hand, you can make it. 130 people have tried and liked this recipe. It will be a hit at your Summer event. It is brought to you by Foodnetwork. Overall, this recipe earns a not so great spoonacular score of 32%. Similar recipes include Sea Salt Ice Cream, Cook the Book: Charred Sea Scallops with Smoked Sea Salt, and Chocolate Sea Salt Cookie & Dulce De Leche Ice Cream Sandwiches.
Servings: 3
Preparation duration: 20 minutes
Cooking duration: 85 minutes
Ingredients:
1/3 cup chardonnay, plus more for soaking apples
3 egg yolks
1 cup heavy cream
1 Pink Lady or other tart-crisp apple, for garnish
Pinch saffron threads, plus more for garnish
Chardonnay smoked sea salt, for garnish
1/3 cup sugar
Pinch freshly ground white pepper
3/4 cup whole milk
Equipment:
sauce pan
mixing bowl
ice cream machine
bowl
Cooking instruction summary:
1. Combine the cream, egg yolks, sugar, and pinch saffron in a medium saucepan over low heat. Bring to a simmer, stirring constantly. The sauce will start to thicken in about 15 minutes, but do not let it boil. Transfer to a medium mixing bowl set over ice. Add the milk, chardonnay, and white pepper; stir until cool. 2. Pour into an ice cream maker and process according to the manufacturer's instructions until just set, about 25 minutes. Place in the freezer for 1 hour before serving. 3. Thinly slice the apple into thin batons and soak in a shallow bowl of chardonnay until ready to serve. Divide the ice cream among 4 bowls and garnish with the apple batons, a sprinkle of sea salt, and a few saffron threads.
Step by step:
1. Combine the cream, egg yolks, sugar, and pinch saffron in a medium saucepan over low heat. Bring to a simmer, stirring constantly. The sauce will start to thicken in about 15 minutes, but do not let it boil.
2. Transfer to a medium mixing bowl set over ice.
3. Add the milk, chardonnay, and white pepper; stir until cool.
4. Pour into an ice cream maker and process according to the manufacturer's instructions until just set, about 25 minutes.
5. Place in the freezer for 1 hour before serving.
6. Thinly slice the apple into thin batons and soak in a shallow bowl of chardonnay until ready to serve. Divide the ice cream among 4 bowls and garnish with the apple batons, a sprinkle of sea salt, and a few saffron threads.
Nutrition Information:
covered percent of daily need
