zabaglione ice cream


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Cooking receipe to make zabaglione ice cream under category General Recipes. You may find some video clips related to this receipe below.

zabaglione ice cream

Gelato allo zabaione

italian

river cafe cook book

10 egg yolks

200g caster sugar

120ml Bristol Cream sherry

85ml jamaica rum

450ml double cream

Place the egg yolks and sugar in an electric mixer and beat until light and fluffy at least 10 minutes.

Add half of the sherry and rum and transfer the mixture to a bowl that will fit over a large saucepan of boiling water.

The water should not touch the bowl.

Whisk continuously until the mixture comes to the boil this will take at least 30 minutes.

Stir in the remaining sherry and rum and leave to cool.

If you are using an electric ice cream machine add the cream and churn.

If freezing directly in the freezer beat the cream to soft peaks fold into the mixture then freeze in a suitable container.

Serves 10

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