Name: Gelato di Zabaione (Zabaione Ice Cream)
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 125 ml (4 fl oz/½ cup) marsala; 375 ml (13 fl oz/1½ cups)cream; 6 egg yolks; 220 g (7¾ oz/1 cup) sugar; 375 ml (13 fl oz/1½ cups) milk

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

I love this gelato. Serve on its own or with a plain biscuit like a baicolo.

I hope you have a big ice-cream machine for this, but if not, just make half a portion. Use your empty egg shells to measure the marsala… about 5 half shells full here.

Ingredients

6 egg yolks
220 g (7¾ oz/1 cup)

Method

____Whip the egg yolks & sugar until pale & thick. While you are beating, slowly heat the milk in a heavy-based pan (not too large). Before the milk comes to the boil, whisk a little of it into the creamy eggs, whipping so that the eggs don’t scramble. When it is all mixed together, scrape the whole lot back into the pan & return to very low heat, whisking well for a couple o