Ingredients

• 1 cup heavy cream
• 3 egg yolks
• 1/3 cup sugar
• Pinch saffron threads, plus more for garnish
• 3/4 cup whole milk
• 1/3 cup chardonnay, plus more for soaking apples
• Pinch freshly ground white pepper
• 1 Pink Lady or other tart-crisp apple, for garnish
• Chardonnay smoked sea salt, for garnish

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Instructions

1. Combine the cream, egg yolks, sugar, and pinch saffron in a medium saucepan over low heat. Bring to a simmer, stirring constantly. The sauce will start to thicken in about 15 minutes, but do not let it boil. Transfer to a medium mixing bowl set over ice. Add the milk, chardonnay, and white pepper; stir until cool.
2. Pour into an ice cream maker and process according to the manufacturer's instructions until just set, about 25 minutes. Place in the freezer for 1 hour before serving.
3. Thinly slice the apple into thin batons and soak in a shallow bowl of chardonnay until ready to serve. Divide the ice cream among 4 bowls and garnish with the apple batons, a sprinkle of sea salt, and a few saffron threads.