Tessa Kiros

Gelato di Zabaione

Zabaione Ice Cream

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Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in
Venezia
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

Photos