In a 2- to 3-quart pan, mix milk, half-and-half, and sugar. Stir often over medium heat until mixture just begins to steam and bubbles form at pan edge.
In a bowl, whisk about 1/3 of the hot milk mixture into eggs, then return mixture to pan. Cook, stirring, until custard is thick enough to coat a metal spoon with a smooth, velvety layer, about 20 minutes. Immediately, set pan in ice water and stir often until custard is slightly cool, about 10 minutes, or until cold, about 30 minutes. Or cover and chill cool custard at least 3 or up to 24 hours.
Mix wine with custard and pour into a 1-quart or larger ice cream freezer container (self-refrigerated or frozen cylinder, or use 8 parts crushed ice to 1 part salt).
Freeze according to manufacturer's directions or until dasher is difficult to turn. Serve ice cream soft-frozen. Or, if making ahead, pack ice cream in a freezer container and freeze airtight up to 1 week.
Flavoring and Wine Choices:
Orange Muscat ice cream with bittersweet chocolate: Add 2 teaspoons grated orange peel to milk mixture before heating. To chilled custard, add 1 cup Orange Muscat wine. When mixture is partially frozen, add 4 ounces finely chopped bittersweet or semisweet chocolate, then continue as directed. Makes about 6 cups.
Port ice cream with cinnamon and vanilla: Add 1/2 teaspoon ground cinnamon and 1 split vanilla bean (about 4 in. long) to milk mixture before heating. Remove vanilla bean from chilled custard; scrape seeds free and return them to custard along with 1 cup port. Freeze as directed. Makes 4 cups.
Cream sherry ice cream with double ginger: Add 1 tablespoon minced fresh ginger to milk mixture before heating. Pour chilled custard through a fine strainer into a bowl; discard ginger. Stir in 1/2 cup cream sherry and 1/3 cup minced crystallized ginger. Freeze as directed. Makes 4 cups.