That would make a great band name, if only I were confident about how to pronounce “zabaglione.”
Instead, the title is the state of the ice cream in my freezer. When I was peruzing my ice cream cook book, trying to decide what type of make for our new years party, I came across a recipe for zabaglione gelato. Having liked the zabaglione I had at Cones, I thought it would be the perfect classy flavor for the party.
But we had way too many desserts at the party, and this zabaglione gelato has been lingering since. Then last week, when a co-worker and I were making the standard ‘have a nice weekend’ small talk, she mentioned that I should make ice cream over the weekend because she would be in the mood for ice cream this Thursday. I didn’t get around to making ice cream last weekend, but the oddly specific request turned was perfect for clearing out the lingering zabaglione.
Makes about 1 Quart
From The Perfect Scoop
1 1/4 cups milk
1 1/2 cups heavy cream
2/3 cups sugar
6 egg yolks
1/2 cup dry Marsala wine
pinch of salt
1. Put the milk, sugar, and salt in a medium saucepan.
2. Separate your eggs and whisk the egg yolks. Put aside.
3. Put the heavy cream in a medium bowl and put asside.
4. Warm the mixture in the saucepan on medium/low heat.
5. Zest the lemon into the warm mixture.
6. Pour about half of the warm milk mixture into the eggs, whisking while you do so.
7. Pour the egg mixture back into the saucepan with the warm milk.
8. Heat on medium/low for about six minutes, stirring the whole time.
9. Pour warm mixture through a sieve into the heavy cream.
10. Add the Marsala wine.
11. Chill (in an ice bath or the fridge).
12. Freeze the custard according to the instructions for your ice cream maker.