1. Warm half-and-half and sugar in a medium saucepan until sugar has dissolved; stirring constantly.

2. Whisk together egg yolks in a small bowl. Slowly drizzle warmed half-and-half into egg yolks while whisking. Return to saucepan and cook over low heat, stirring constantly, until mixture thickens slightly and coats back of spoon, 2 to 3 minutes.

3. Strain mixture into a medium bowl, add cream and wine; chill thoroughly.

4. Freeze according to ice cream maker instructions.

5. Preheat oven to 375°.

6. Combine oats, walnuts, oil, syrup, wine and salt in a large bowl. Divide oat mixture between 2 rimmed baking sheets; spread evenly. Bake 20 to 25 minutes, or until golden; stirring halfway through. Cool and stir in apricots.

7. Scoop ice cream into serving dish and top with granola. Drizzle with additional maple syrup or dessert wine.

Yield: 4 cups ice cream and 8 cups granola

Chef’s Note: Choose any Sandhill Crane Vineyards light-colored dessert wine such as Dolce (fortified apple wine), Annie’s MapleShine (unfiltered maple sap wine) or Late Harvest Riesling. Use any remaining granola as a quick and delicious breakfast.