This recipe emerged after a stint of tiramisu making while I was visiting my family for Christmas in 2012. We made the entire tiramisu from scratch, including the ladyfingers, and it was a bit of a mission. The adventure left us with a lot of leftover marsala wine and whipped cream, which led me to this ice cream creation.
Zabaglione is an Italian custard whose core ingredients are egg yolks, sugar and a sweet wine (usually Marsala). Effort-wise, this ice cream version of Zabaglione is the complete opposite of tiramisu. There are only four ingredients and you don’t need an ice cream maker to achieve a scoopable, almost fluffy ice cream (you can thank the whipping cream for that). Sure, there’s some double boiler action going on and a little cream whipping, but trust me, you can do this!
I made this at least twice while I was visiting home, largely because my mom was kind of obsessed with it. So there you have it folks, a mom-approved ice cream that’s easy to make and just as good as tiramisu (stick a lady finger in it and enjoy it with a hot espresso if you don’t believe me!).
Zabaglione Ice Cream
- 4 egg yolks
- 115g caster sugar
- 150ml dry Marsala
- 150ml whipping cream
- crushed amaretti biscuits (optional)
- Put the egg yolks into a large bowl that will fit over a saucepan. Add the sugar and whisk until the mixture is pale and thick and leaves a trail when the beaters are lifted.
- Whisk in the Marsala, then put the bowl over (not in) a pan of simmering water and continue whisking until the mixture has thickened and coats the back of a spoon.
- Remove from the heat, stand the bowl in cold water and whisk until cool (or put it in the fridge for a few hours).
- Whip the cream until it just holds its shape. Add to the cold zabaglione and whisk together.
- Pour into a container and freeze for about 1½-2 hours or until firm. Serve in small glasses or bowls, garnished with crushed amaretti biscuits if you’d like.
I am submitting this to Kavey’s Bloggers Scream for Ice Cream challenge. Trust me, you will totally scream for this one!