Italian · Dessert
Marsala Wine Custard Ice Cream
A no-churn Italian ice cream built from a classic zabaglione of egg yolks whisked with sugar and marsala wine over gentle heat, then folded through softly whipped cream and frozen until scoopable. The marsala keeps the texture supple and the flavour warm, wine-rich and custardy.
$1
20 minsPrep
10 minsCook
390 minsTotal
MediumLevel
Nutrition per serving
308Calories
4.3gProtein
22.4gFat
19.5gCarbs
18gSugar
0gFiber
31mgSodium
266mgChol
12.5gSat Fat
87mgPotassium
67mgCalcium
0.6mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
1.6gAlcohol
Goes well with
Affogato-Style Hot Espresso
local
Moscato d'Asti
international
gluten-free
sweet-spot
all-time-classics
Instructions
1
Set up a double boiler and whisk the egg yolks with the sugar in the top bowl until pale and thickened.
2
Whisk in the marsala and whole milk, then cook over gently simmering water, whisking constantly, until the zabaglione thickens to coat the back of a spoon and reaches about 71C on a thermometer, roughly 8-9 minutes.
3
Remove from the heat and set the bowl over ice, whisking occasionally, until completely cool to the touch.
4
In a separate bowl, whip the heavy cream with the vanilla extract to soft peaks using a hand-mixer.
5
Fold the cooled zabaglione gently into the whipped cream in three additions, keeping as much air in the mixture as possible.
6
Spoon the mixture into a small freezer-safe tub, cover with a lid pressed onto the surface, and freeze for at least 6 hours or until firm.
7
Let soften at room temperature for 5 minutes before scooping into two bowls, 2 scoops each.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Egg Yolk, whisked
- 30g30g Sugar White
- 28g28g Marsala, 65% alcohol retained
- 30g30g Whole Milk
- 70g70g Heavy Cream, whipped to soft peaks
- 2g2g Vanilla Extract
