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Zabaglione Gelato - Martha Stewart Living

Yield: 1 Quart

Ingredients and directions for this recipe

8 lg Egg yolks
1/2 c Sugar
Pinch of salt
1/4 c Marsala wine
2 c Heavy cream

Combine egg yolks, sugar, salt, and marsala in a large mixing bowl.
Bring a large saucepan of water to a boil and turn off heat. Set bowl
over saucepan and whisk vigorously until thick, doubled in volume,
and hot, 3 to 5 minutes. Remove bowl from heat and set in an ice
bath. Continue to whisk until zabaglione is cold. Whip cream until
soft peaks form, then fold into custard. Freeze in an ice-cream maker
according to manufacturer's instructions. Store in a plastic
container.

Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary

See also:
Previous recipe Zabaglione Freddo
Next recipe Zabaglione Sauce

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