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A bowl of Chardonnay ice cream with tropical fruit
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5 from 1 vote

Chardonnay Ice Cream With Tropical Fruit

This homemade Chardonnay ice cream uses a custard-style base (with eggs) to make a creamy deliciously scoopable homemade ice cream that's topped with tropical fruit for an extra boost of flavor.
Prep Time20 minutes
Churn and Chill Time2 hours 20 minutes
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Cream, eggs, Sugar
Servings: 6 Servings
Calories: 258kcal
Author: Laura Lynch

Equipment

Ingredients

  • 1 cup heavy cream
  • Pinch of salt
  • 1/3 cup sugar
  • 3 egg yolks
  • Pinch of saffron optional
  • 3/4 cup whole milk
  • 1/3 cup chardonnay
  • 1 cup tropical fruits chopped
US Customary - Metric

Instructions

  • Combine the cream, salt, sugar, egg yolks and pinch saffron in a medium saucepan over low heat. Bring to a simmer, stirring constantly. The mixture will start to thicken in about 15 minutes. Don’t let it boil or you’ll end up with scrambled eggs.
  • Transfer the mixture to a mixing bowl set over ice. Add the milk and chardonnay, stir and leave until cooled. Cover and refrigerate for 2 hours or overnight.
  • Pour into an ice cream maker and churn according to the manufacturer's instructions until set, about 20 minutes. Transfer to a freezer-safe bowl, cover, and freeze for at least 2 hours.
  • To serve, scoop the ice cream into a bowl and garnish with fresh or frozen tropical fruits.

Notes

  • Be sure to chill the ice cream maker bowl at least a full day in advance so it’s cold enough to make the ice cream.
  • This recipe makes half a gallon.

Nutrition

Calories: 258kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 146mg | Sodium: 29mg | Potassium: 138mg | Fiber: 1g | Sugar: 18g | Vitamin A: 882IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.4mg