- 2 cups heavy cream
- 8 large egg yolks
- 3/4 cup plus 2 tablespoons sugar
- 1/2 cup milk
- 1/4 cup Late Harvest Riesling or other dessert wine
- In a medium saucepan, heat the heavy cream until bubbles appear around the edge. Beat the egg yolks with the sugar until smooth. Gradually beat the hot heavy cream into the egg yolks. Return the mixture to the saucepan and cook over moderate heat, stirring constantly, until the custard is thick enough to coat a spoon, about 5 minutes; do not let the custard boil or it will curdle. Strain the custard into a bowl set in a larger bowl of ice water. Stir the milk into the custard and let cool completely, stirring occasionally.
- Freeze the custard in an ice cream maker according to the manufacturer's instructions. When the custard is frozen but still soft, add the wine and continue churning until the ice cream is firm. Transfer to a chilled container; freeze for 1 to 2 hours.
The ice cream can be frozen for up to 2 days.
Finally! A wine that goes with ice cream (it's also in the ice cream). The appealing apricot notes of a Late Harvest Riesling are balanced by a brisk and cleansing acidity.