I've only made ice cream once so far this summer, but with all the egg yolks I keep getting from my macaron experiments, I hope I can make some more soon. Having just opened a bottle of marsala, I wanted to try this zabaglione gelato from my favorite ice cream book: The Perfect Scoop by David Lebovitz. I loved it, especially with fresh strawberries, but my ungrateful husband thought it tasted too alcoholic and even compared it to the old alcopop Hooper's Hooch! Suffice to say, I finished it myself.
250 ml full-fat milk
130 g sugar
pinch of salt
finely zested peel of a small lemon
6 egg yolks
375 ml double cream
125 ml marsala
Pour the cream into a large bowl and place a sieve on top.
Mix milk, sugar, salt and lemon zest in a sauce pan and warm until the sugar has dissolved.
Beat the egg yolks in a bowl. While whisking, slowly add the warm milk mixture. When everything is mixed, pour it back into the saucepan, and gently heat until the mixture thickens. It will take a few minutes on medium heat and you have to stir it the whole time.
Pour the creamy mixture through the sieve and into the cream. Mix well, and add the marsala. Place to cool completely, preferrably in the fridge over night. Run in an ice cream machine according to instructions - mine took about 25 minutes. Scrape into a container and keep in the freezer.
Recipe in Swedish: