How to Make It
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.