Chardonnay Ice Cream with Smoked Sea Salt

Ingredients:

• 1 cup heavy cream
• 3 egg yolks
• 1/3 cup sugar
• A pinch of saffron threads + extra for serving
• 3/4 cup whole milk
• 1/3 cup Chardonnay, plus extra for soaking apples
• A pinch of freshly ground white pepper
• 1 Pink Lady apple or other tart, crisp apple, for serving
• Smoked Chardonnay sea salt, for sprinkling

Preparation:

1. Combine the cream, egg yolks, sugar, and a pinch of saffron in a medium saucepan and heat over low heat. Bring to a simmer, stirring constantly. The sauce will begin to thicken after about 15 minutes, but do not let it boil. Transfer to a medium bowl set over ice. Add the milk, Chardonnay, and white pepper, and stir until completely cool.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until completely set, about 25 minutes. Freeze the ice cream for 1 hour before serving.
3. Slice the apple into thin strips and soak in Chardonnay in a shallow bowl until ready to serve. Divide the ice cream into 4 bowls and garnish with apple sticks, a sprinkle of sea salt, and a few strands of saffron.