Zabaglione ice cream

Zabaglione ice cream
  • Serves icon Makes around 1 litre (serves 8)
  • Time icon Hands-on time 20 min, plus overnight infusing, churning and freezing

An ice cream version of the Italian dessert recipe. The perfect end to a dinner party.

Nutrition: per serving

Calories
340kcals
Fat
27g (15.9g saturated)
Protein
2.9g
Carbohydrates
17.7g (17.7g sugars)
Fibre
0.1g
Salt
0.1g
Calories
340kcals
Fat
27g (15.9g saturated)
Protein
2.9g
Carbohydrates
17.7g (17.7g sugars)
Fibre
0.1g
Salt
0.1g

Ingredients

  • 30g sultanas
  • 175ml sweet marsala wine
  • 4 large free-range egg yolks (see box, opposite page)
  • 100g caster sugar
  • 150ml whole milk (preferably gold top)
  • 350ml double 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 (or see introduction, p110). 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.
  4. Churn in an ice cream machine until softly frozen, then freeze until solid.

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