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Export 6 ingredients for grocery delivery
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.
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