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Zabaglione Ice Cream


6 organic egg yolks
120g unrefined caster sugar
finely grated zest of 1unwaxed or scrubbed lemon
6 tablespoons Marsala dessert wine
seeds from 1 vanilla pod
250ml whipping cream


You need to use a double boiler again or balance a heatproof bowl over a pot of simmering water.

Put the egg yolks and sugar together in the bowls, and, while the water is gently simmering, beat the mix with a whisk until it starts to thicken. The mix will become pale and creamy. When it starts to coat the back of a spoon it's ready.

Add the Marsala, lemon zest and the vanilla seeds and stir in. Put the bowl into a sink half filled with cold water to chill it down.

Lightly whip the cream and fold it in. Freeze the mix in an ice-cream maker. Because of the alcohol content, this ice-cream is very soft, and should be eaten immediately.

Reproduced with the kind permission of Mary Contini from her book Dear Francesca: A Cookbook With Love, published by Ebury Press, ISBN: 0091881765
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