Makes about 4 cups Difficulty
Champagne Ice Cream: 3/4 cup brut Champagne 1/2 cup sugar 5 egg yolks 1-1/2 cups whipping cream
Make the Champagne Cream: Combine 1/2 cup Champagne with sugar in a small saucepan and bring to a boil over medium-high heat. Continue to boil, without stirring, until a candy thermometer inserted into the syrup registers 236°F.
Meanwhile, beat the egg yolks in a large bowl on high speed until light and lemon colored. When the syrup has reached 236°F, add the syrup to the egg yolks in a thin, steady stream, beating constantly until the mixture is thick and creamy, about 7-10 minutes. Gradually blend in remaining 1/4 cup Champagne. Chill until mixture is thick but not stiff, about 30 minutes.
Whip cream in a chilled bowl until stiff. Fold into the Champagne mixture and serve immediately or refrigerate.