ZABAGLIONE ICE CREAM

 PREPARATION TIME: 15 MINUTES

 COOKING TIME: 10 MINUTES

 REFRIGERATION TIME: 3–6 HOURS

MAKES 1 LITRE (35 FL OZ/4 CUPS)

BASE INGREDIENTS

400 ml (14 fl oz) milk

200 ml (7 fl oz) thin (pouring) cream (35% dairy fat)

5 egg yolks

180 ml (6 fl oz/¾ cup) sweet Marsala wine

DRY INGREDIENTS

130 g (4½ oz) caster (superfine) sugar

50 g (1¾ oz) skim milk powder (0% fat)

5 g (¹/₈ oz) ice-cream stabiliser (optional)

Combine the dry ingredients in a bowl.

Combine the milk, cream, egg yolks and Marsala in a saucepan. Place over medium heat. Add the dry ingredients in a steady stream and whisk vigorously to prevent lumps forming. Cook, stirring constantly, for 10 minutes, or until it reaches just below boiling point (about 85°C/185°F on a sugar thermometer). The mixture will be ready when it coats the back of a wooden spoon and you can run your finger through it leaving a clear trace. Strain through a sieve, cover the surface with plastic wrap and refrigerate for 3–6 hours.

Churn the mixture in an ice-cream maker according to the manufacturer’s instructions. Serve immediately or store in the freezer.

ZABAGLIONE

Zabaglione is a preparation based on egg yolks and Marsala wine, which traditionally takes the form of a cream or custard. It is also a variety of ice cream.