Ingredients
6
6 servings
- •6 large egg yolks
- •1 pinch salt
- •½ cup white sugar
- •⅔ cup dry Marsala wine
- •1 cup cold heavy cream
Instructions
- Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
- Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
- Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
- Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
- Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.
Nutritional Facts
Per 6 servings
- Calories: 298
- Carbohydrate: 22g
- Fat: 19g
- Protein: 4g
- Sugar: 19g
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