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Zabaglione Gelato
Zabaglione Ice-Cream
Preparation info
- For
6-8
- Difficulty
Easy
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Eggs are a complete food and this recipe in their honour is always a success.
Ingredients
16-18 300 g 10½ oz
Method
Put the egg yolks and sugar in a large bowl and whisk with a hand-held electric beater or a whisk until foamy and doubled in volume. Put the bowl over a saucepan of gently simmering water, making sure the water does not touch the base of the bowl. Continue to whisk until the mixture is very thick and has a homogeneous, creamy but not crumbly texture. It is crucial not to let it overheat or you