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Zabaglione Ice Cream

Dessert.Master's picture
Ingredients
  Milk 1 1⁄2 Cup (24 tbs)
  Vanilla beans 2 , split lengthwise
  Egg yolks 3 (Room Temperature)
  Vanilla sugar 1⁄3 Cup (5.33 tbs)
  Vanilla cream 1 Tablespoon
  Sugar 2 Tablespoon
  All purpose flour 1 Tablespoon
  Egg yolk 1 (Room Temperature)
  Milk 1⁄2 Cup (8 tbs) (Or More)
  Vanilla bean 1 , split lengthwise
  Whipped cream 1 1⁄3 Cup (21.33 tbs) (About 1/3 Cup Unwhipped)
  Dry marsala 2⁄3 Cup (10.67 tbs)
Directions

Combine milk and vanilla beans in heavy medium saucepan and bring to boil over very low heat.
Remove from heat, cover and set aside 10 minutes.
Meanwhile, beat yolks with sugar in large bowl until mixture is pale yellow and forms a ribbon when beaters are lifted.
Remove vanilla beans from milk.
Slowly pour hot milk over yolk mixture in thin steady stream, stirring constantly.
Return mixture to saucepan.
Place over low heat and cook, whisking constantly, until mixture is thick enough to coat back of wooden spoon.
Do not boil or mixture will curdle; if curdling occurs, immediately transfer mixture to blender and mix at high speed until smooth.
Strain mixture back into bowl.
Set over bowl of ice water.
Cool completely, stirring occasionally or covering with waxed paper to prevent skin from forming on surface.
Refrigerate until well chilled, at least 1 hour.
For vanilla cream: Combine sugar, flour and egg yolk in medium bowl and whisk until smooth (add 1 to 2 tablespoons milk if necessary).
Combine 1/2 cup milk and vanilla bean in heavy-bottomed small saucepan and slowly bring to simmer over low heat.
Remove from heat and discard vanilla bean.
Slowly pour hot milk over yolk mixture in thin steady stream, whisking constantly.
Return mixture to saucepan.
Place over low heat and cook, whisking constantly, until mixture is very thick, about 8 to 10 minutes.
Transfer to bowl.
Set over bowl of ice water and cool thoroughly, stirring occasionally or covering with waxed paper to prevent skin from forming on surface.
Fold whipped cream into cooled milk mixture using spatula.
Fold vanilla cream into chilled yolk mixture.
Refrigerate until very cold.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Drink: 
Alcohol

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