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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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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