(recipe, David Lebovitz)
True zabaglione — a foamy custard of egg yolks, wine, and sugar — is often made to order in Italian restaurants. This gelato captures the taste of a true zabaglione in a cool scoop of ice cream.
- 1 cup whole milk
- ⅔ cup sugar
- Big pinch of salt
- 1 lemon, preferably unsprayed
- 1½ cups heavy cream
- 6 large egg yolks
- ½ cup dry Marsala wine
- Warm the milk, sugar, and salt in a medium saucepan. Zest half of the lemon directly into the warm milk. Pour the cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the Marsala and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker according to the manufacturer's instructions.
Pair this gelato with a berry coulis, or spoon lots of sugared strawberries into a wine goblet and top with a scoop of the ice cream.