Frozen Zabaglione

Zabaglione is an Italian dessert custard made with egg yolks, sugar and sweet wine.  It is also known as Sabayon, Zabayon, Zabajone or Zabaione.    The recipe that I found is frozen.  Often it is served topped with berries or stone fruits. 

                                                                                                                                                                        

The process is pretty easy.  The egg yolks, sugar and wine is combined in a double boiler or Bain-marie.  It is cooked and stirred until thickened and then placed in a ice water bath to cool.  When cooked to room temperature heavy cream which has been whipped is mixed in and then the the custard is placed in a shallow dish and placed in the freezer for at least 8 hours. 

Frozen Zabaglione

6 large egg yolks

3/4 cup dessert wine

1/2 cup sugar

1 cup heavy cream, softly whipped

few drops fresh lemon juice

Prepare an ice bath, a large bowl with ice and water.  Place the yolks, sugar and wine in the double boiler and whisk together.  Place the double boiler over water at a low boil, whisking continuously until it thickens and holds its shape for a few seconds when you drop it off the whisk onto the surface of the mixture.  Do not overcook.  It may take 8 minutes to reach the desired thickness.  Remove the bowl from the boiling water and place the bowl in the ice water bath.  Stir occasionally while it cools to room temperature.  When cool fold in the whipped cream and the lemon juice and then place the mixture in a shallow dish and cover and freeze for 8 hours.

Original recipe from here.