Serves 4-6.
- Prep time: 15min + chilling time
- Cook time: 15min
- Total time: 30min
- Difficulty: Basic
Zabaglione, an Italian egg custard made with dessert wine, usually Marsala, inspired this ice cream. It’s very rich, but it’s also very creamy and delicious. I added raisins to the ice cream and served it with amaretti biscuits for crunch, but those two ingredients are optional.
Ingredients:
- 120ml Marsala or other dessert wine
- 30g raisins
- 4 egg yolks
- 100g sugar
- 240ml milk
- 240ml heavy cream
Directions:
Allow the raisins and Marsala to soak in a small bowl.
Whisk together the egg yolks and sugar until thick and fluffy. In a saucepan, heat milk and cream over medium heat until the mixture reaches boiling point. Temper the yolk mixture by gradually whisking in hot milk and cream. Return the mixture to the saucepan and cook over medium heat until it has the consistency of custard. As you stir, scrape the bottom. To stir the ice cream, use a silicone-based spatula or a wooden spoon. The ideal temperature is between 71 – 80°C, and a good indication is when it evenly coats the back of a wooden spoon. This should take approximately 6 minutes. After straining the custard, stir in the Marsala and raisins. Cover with cling film and place in the refrigerator for at least 3 hours.
In your ice cream maker, churn the cold custard. Transfer to a freezer-safe container, cover, and freeze until firm.
If you don’t have an ice cream maker, place the cooled custard in a freezer-safe plastic or metal bowl, cover with a lid or cling film, and place in the freezer. Check the ice cream every 30 minutes for the next 3 hours and vigorously stir to break up any ice crystals. A sturdy whisk or spatula is recommended. After that, place it in the freezer until completely frozen before serving.
Commentary.
Also known as Sladoled S Desertnim Vinom.
Ice cream and summer go together like milk and cookies. They’re practically inseparable. On a hot summer day, there’s nothing better than an ice cold scoop of ice cream melting down your chin.
This summer, on the other hand, does not scream for ice cream. I need an umbrella, not an ice cream cone. The weather is dreadful. I have a strong desire for comfort food, chocolate, and wine. Okay, I always crave chocolate and wine, but especially when it’s cold and rainy outside.
So, what do you do on a summer like that to make yourself feel warm and fuzzy? Of course, there’s ice cream. A boozy ice cream that is rich and creamy. Also, cookies.
I’ve been thinking about incorporating those simple but bold flavors into ice cream ever since I tried Zavajul, which is basically a Croatian version of Italian Zabaglione. This time, I used Marsala instead of proek, and the ice cream was delicious.
The sweet, almost sticky aroma of Marsala in this simple ice cream made me want to eat the entire container. At times, it reminded me of a dark rum flavor. However, my favorite part was biting into a plump raisin and chewing on its boozy flesh. The chewiness of the raisins complimented all the other textures perfectly when combined with the creamy ice cream, crispy ice cream cone, and crunchy amaretti. So, if you’re having bad weather this summer, whip up some Zabaglione ice cream. You’ll feel better after that.
I, for one, have already consumed the ice cream. As we speak, I’m drinking wine and eating chocolate, hoping that the weather will improve in the next few days. I’ll be taking a well-deserved vacation soon, so no new recipes will be posted for the next two weeks or so. But you should definitely stay tuned because when I return, I’ll be giving away cookbooks. I’ll be hosting a giveaway that will be open to anyone who lives where Amazon ships, which is pretty much everywhere. I already have some cookbooks in mind, but I haven’t decided which ones to give away, so I need your help. Which cookbook would you choose if you could have it available on Amazon? I’m thinking about including it in my giveaway.
