Step 1

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.

Step 2

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.

Step 3

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.

Step 4

To serve, scoop the ice cream into a bowl and garnish with fresh or frozen tropical fruits.