February 23, 2014 by dgarnett2013
Marsala Ice Cream: The River Cafe Classic Italian Cook Book by Rose Gray and Ruth Rogers
For 8 – 10
- 10 large free-range organic egg yolks
- 200g caster sugar
- 350ml dry white Marsala (Marsala Vergine is best)
- 450ml double cream
In an electric mixer, beat the egg yolks and sugar together until they are light and creamy and have trebled in volume.
Half fill a large pan with water and bring to the boil, then turn the heat down so that the water is gently simmering. Pour the egg yolk mixture into a bowl that will sit comfortably over the pan but not touch the water. Whisk continuously for 10 minutes, then add half the Marsala and continue to whisk and cook until this custard mixture thickens so it coats the back of a soon and has almost reached boiling point; this will take about 10 – 15 minns. Remove from the heat and cool.
Lightly whip the cream and fold it into the custard. Stir in the remaining Marsala and leave to cool.
Pour the mixture into an ice carom machine and churn.