Zabaglione is a preparation based on egg yolks and Marsala wine, which traditionally takes the form of a cream or custard. It is also a variety of ice cream.
Preparation time 15 minutes
Cooking time 10 minutes
Refrigeration time 3-6 hours
Makes 1 litre (35 fl oz/4 cups)
BASE INGREDIENTS
400 ml (14 fl oz) milk
200 ml (7 fl oz) thin (pouring) cream (35% dairy fat)
5 egg yolks
180 ml (6 fl oz or 3/4 cup) sweet Marsala wine
DRY INGREDIENTS
130 g (41/2 oz) caster (superfine) sugar
50 g (13/4 oz) skim milk powder (0% fat)
5 g (¹⁄8 oz) ice-cream stabiliser (optional)
METHOD
1. Combine the dry ingredients in a bowl.
2. Combine the milk, cream, egg yolks and Marsala in a saucepan. Place over medium
heat.
3. Add the dry ingredients in a steady stream and whisk vigorously to prevent lumps forming. Cook, stirring constantly, for 10 minutes, or until it reaches just below boiling point (about 85°C or 185°F on a sugar thermometer). The mixture will be ready when it coats the back of a wooden spoon and you can run your finger through it leaving a clear trace.
4. Strain through a sieve, cover the surface with plastic wrap and refrigerate for 3-6 hours.
5. Churn the mixture in an ice-cream maker according to the manufacturer’s instructions.
6. Serve immediately or store in the freezer.
Recipes and images from Argentinian Street Food by Enrique Zanoni and Gaston Stivelmaher, published by Murdoch Books, rrp $29.99, photographed by Akiko Ida.
