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:

Quickview
508k Calories
6g Protein
36g Total Fat
37g Carbs
2% Health Score
Limit These
Calories
508k
25%

Fat
36g
56%

  Saturated Fat
21g
132%

Carbohydrates
37g
12%

  Sugar
32g
36%

Cholesterol
310mg
103%

Sodium
260mg
11%

Alcohol
2g
16%

Get Enough Of These
Protein
6g
13%

Vitamin A
1557IU
31%

Selenium
12µg
18%

Phosphorus
182mg
18%

Vitamin B2
0.31mg
18%

Vitamin D
2µg
15%

Calcium
150mg
15%

Vitamin B12
0.77µg
13%

Vitamin B5
1mg
10%

Vitamin E
1mg
10%

Folate
34µg
9%

Vitamin B6
0.14mg
7%

Potassium
243mg
7%

Vitamin B1
0.09mg
6%

Fiber
1g
6%

Zinc
0.88mg
6%

Magnesium
18mg
5%

Vitamin C
3mg
4%

Vitamin K
4µg
4%

Iron
0.7mg
4%

Manganese
0.07mg
4%

Copper
0.05mg
3%

covered percent of daily need
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