Zabaglione ice cream

Method

1. Soak the sultanas in the marsala overnight.
2. The next day, beat the egg yolks and sugar using an electric mixer for 2 minutes until pale and frothy. Gently heat the milk and cream in a saucepan until steaming, then whisk into the egg mixture using a wooden spoon until combined.
3. Return the mixture to the cleaned pan and heat gently, stirring, until the mixture lightly coats the back of the spoon. Strain into a bowl, stir through the marsala and raisins, then cover with cling film touching the surface. When cool, chill for around 3 hours.
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5. Churn in an ice cream machine until softly frozen, then freeze until solid.