Ice Cream Recipes - Semi Freddo with Marsala (Semifreddo Allo Zabaione)

Ingredients

• 8 egg yolks

• 200 g/7 oz caster sugar

• 250 ml/8 fl oz dry Marsala

• 500 ml/16 fl oz double cream

---

Method:

1. Line a 900 g/2 lb loaf tin with cling film.

2. Put the egg yolks and sugar in a large bowl and whisk until they are thick, creamy and almost white. Add the Marsala, 1 tablespoon at a time, whisking well after each addition.

3. Place the bowl over a saucepan of barely simmering water and continue whisking the mixture until it is stiff. Transfer the mixture to a clean bowl and leave until cold, stirring from time to time.

4. Whip the cream until thick, but not too stiff, then gently fold into the egg mixture. Pour into the lined tin and freeze for 5-6 hours.