Marsala Ice Cream
|Castor sugar||75 Gram|
|Double cream||200 Milliliter (2 Dl)|
Beat the egg yolks and sugar together in a large bowl until pale.
Beat in the Marsala.
Rest the bowl over a saucepan of near boiling water and, whisking vigorously all the time, beat until the mixture becomes thick and foamy, in about 5 to 6 minutes.
Immediately remove from the heat and leave until cold, whisking occasionally.
When cold, add first the cream previously beaten until thick, and then the stiffly beaten egg whites - folding each in gently but thoroughly with a metal tablespoon.
Turn into a small mould or basin, cover, and freeze until firm.