Zabaione Ice Cream

Zabaione, also known as zabaglione, is a classic Italian dessert made by whisking together egg yolks, sugar, and sweet Marsala wine over a heat until it becomes creamy. The resulting custard-like cream is typically served warm in a glass with fresh fruit or used as a filling for pastries. It’s the Marsala, a fortified wine produced in a town in Sicily by the same name, that gives this frozen treat distinct boozy flavor and sweetness. At their Buenos Aires restaurant El Preferido, Guido Tassi and Martin Lukesch have taken classic Zabaione to an entirely new level by transforming it into ice cream. Heavy cream, added to the ingredient egg yolks, sugar, and dry Marsala wine lineup, created a richer, creamier texture, but still allows the dessert's buttery finish, and notes of caramel and dried fruit to come through. After heating and whisking the mixture to an ethereal and voluminous state, it’s churned in an ice cream maker until it reaches a soft-serve consistency. The end result is a decadent and dreamy treat. This ice cream is wonderful on its own, but it also will shine served with fresh stone fruits or pound cake.