Fortified wine flavors this Italian gelato
Some say it was during the 16th century that the famous Medici family invented zabaglione.
“Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a “soup made of eggs, wild honey and wine,” according to The Associated Press.
Yet others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala, a fortified wine from Sicily, specifically from the area around the Port of Marsala.
Sicily is famous for its ice cream and what could be more Sicilian than Marsala ice cream?
Gelato di zabaglione
3⁄4 cup plus 2 tablespoons sweet Marsala
4 cups heavy cream
3⁄4 cup granulated sugar
Pinch of salt
8 egg yolks (save your egg whites for another dish, such as angel food cake)
Pour 3⁄4 cup Marsala into a saucepan and boil until reduced to 1⁄4 cup. Remove from heat and cool to room temperature.
In a saucepan over medium heat, combine cream, sugar and salt. Heat until just hot, stirring to dissolve; don’t boil.
In a bowl, lightly whisk yolks until blended. Whisk in 1 cup of the hot cream, to temper, then whisk the egg mixture back into the hot cream. Cook over medium heat, stirring constantly, until the mixture thickens — 3 to 5 minutes. Don’t boil.
Pour the cream mixture through a fine mesh strainer into a mixing bowl. Stir in the reduced Marsala, cover and refrigerate until well chilled.
Stir in the remaining 2 tablespoons of Marsala into the chilled cream. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.