Zabaglione Ice Cream
Summertime and ice cream go together like milk and cookies. They’re
almost inseparable. I can’t think of anything better than an ice cold scoop of ice cream melting down your chin on a sizzling hot summer day.
This summer, however, doesn’t really scream for ice cream. I need a freaking umbrella, not an ice cream. The weather is just awful. I crave comfort food, chocolate and wine. Ok, I always crave chocolate and wine, but more so when it’s cold and rainy.
So, what do you do to make yourself feel warm and fuzzy on a summer like that? Well, ice cream, of course. A rich and creamy boozy ice cream. And cookies.
Ever since I’ve tried Zavajul, which is basically a Croatian version of Italian Zabaglione, I’ve been thinking about incorporating those simple but bold flavors into an ice cream. I used Marsala instead of prošek this time, and the ice cream turned out awesome.
The sweet and almost sticky aroma of Marsala in this simple ice cream made me want to eat the whole thing right out of the container. It vaguely reminded me of a dark rum flavor at times. My favorite part, however, was biting into a plump raisin and chewing on its boozy flesh. Combined with the creamy ice cream, crispy ice cream cone and crunchy amaretti, the chewiness of those raisins complimented all the other textures perfectly. So, if you too are having crappy weather this summer, make yourself some Zabaglione ice cream. You’ll feel better.
As for me, I’ve already eaten the ice cream. I’m drinking wine and eating chocolate as we speak, hoping that the weather will improve within the next couple of days. I’m leaving on a well deserved vacation soon, so I won’t be posting new recipes during the next two weeks or so. But, you should definitely stay tuned, because I’m giving away cookbooks when I come back. I’ll be hosting a giveaway that will be open to everyone where Amazon ships, which is pretty close to worldwide. I have some cookbooks in mind already, but I still haven’t decided on the ones I will be giving away, so I need your suggestions. If you could have any cookbook available on Amazon, which one would it be? I might include it in my giveaway.
Zabaglione Ice Cream
Prep time: + chilling time
Category: Mousses, creams & ice creams
4 egg yolks
240ml heavy cream
Whisk egg yolks and sugar until thick and fluffy. Heat milk and cream in a saucepan over medium heat until the mixture reaches boiling point. Gradually whisk hot milk and cream into the yolk mixture to temper them. Scrape the mixture back into the saucepan and cook over medium heat until it turns into a custard like consistency. Scrape the bottom as you stir. It's best to use a silicone based spatula or a wooden spoon to stir the ice cream. The ideal temperature is 71-80°C, and a good indication is when it coats the back of a wooden spoon evenly. This should take about 6 minutes. Pour the custard through a sieve and stir in Marsala and raisin. Cover with cling film and refrigerate at least 3 hours.
Churn the cold custard in your ice cream maker. Transfer to a container, cover and freeze until firm
If you don't have an ice cream machine, transfer the cooled custard into a freezer friendly plastic or metal bowl, cover with a lid or cling film, and put it in the freezer. For the next 3 hours, check the ice cream every 30 minutes and stir vigorously to break up any ice crystals. It's best to use a sturdy whisk or a spatula. Then leave it in the freezer until completely frozen and serve.