Frozen Chocolate Zabaglione
|Granulated sugar||125 Milliliter|
|Semi sweet chocolate||60 Gram|
|Cream sherry||80 Milliliter|
|Heavy cream||60 Milliliter|
In a double boiler over low heat, beat the egg yolks with the sugar until foamy.
Melt the chocolate in a second double boiler.
Add the sherry and cream.
Slowly pour the chocolate mixture into the eggs.
Whisk continuously until mixture thickens, cool then chill.
Pour into a ice cream maker and freeze according to manufacturer's instructions.