This gets cooked - so an inexpensive sparkling wine will do - but not a sweet one. Can be served as is - or - after frozen, spoon it into a food processor or blender and pulse until the texture of ice cream. Best if served within 24 hours of making it.
3/4 cup whipping cream
1/4 cup +1.5 tsp sugar
4 egg yolks
1/3 cup sparkling wine
berries or peaches to top
1. Beat the cream in a mixer on medium speed until soft peaks form, about 3 minutes. Add 1.5 tsp of the sugar. Beat until stiff peaks form, about 2 minutes. Cover. Refrigerate.
2. Place egg yolks, remaining 1/4 cup sugar, and wine in a heavy bottomed pan over low heat (or in the top of a double boiler over simmering water.) Sprinkle a few drops of cold water over mixture. Cook, beating vigorously by hand or with an electric hand mixer until thick and creamy, about 12 - 15 minutes. Place pan into a larger pan with ice cubes in it to cool mixture thoroughly. Set aside, stirring occasionally to cool throughout.
3. Blend reserved whipped cream into cooled custard. Pour into freezer proof container. Cover. Freeze at least 6 hours, stirring mixture with a fork several times during first few hours to break up ice crystals. Transfer to refrigerator to thaw slightly about 20 minutes before serving. Serve in dessert glasses topped with fruit.
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