Mixed Berries with Zabaglione and Vanilla Ice Cream
- 6 egg yolks
- 1/3 cup Dixie Crystals Extra Fine Granulated Sugar
- 3/4 cup Marsala wine
- Ground cinnamon
- Grated lemon peel of 1 lemon
- Vanilla extract
- 1 cup heavy cream, whipped
- 1 pint raspberries
- 1 pint strawberries
- 1 pint blackberries
- 1 pint blueberries
- 1/2 quart vanilla ice cream
- Place egg yolks and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel, a pinch of cinnamon and a drop of vanilla extract to yolk mixture. Pour in Marsala wine. You can use sweet Vermouth as a substitute for Marsala.
- Half-fill a pot with water, bring it to a simmer and reduce heat to low. Set pan or bowl containing custard mixture over water. The bottom of bowl should not touch water.
- Whisk custard mixture, making sure that water does not boil. This ensures that a gentle, even heat thickens mixture without curdling it. Whisking traps air in yolks for a light, fluffy mixture.
- Continue whisking for about 10 minutes, until mixture triples in volume, froths up and becomes pale. When it reaches desired consistency, take container of custard out of pot. Slightly thickened, custard can be used as a sauce. Longer cooking will thicken custard further, giving it texture of mousse. Continue whisking for a minute or two to prevent custard from sticking to its container.
- Place a few berries in a martini glass. Pour zabaglione while still warm on top of berries, or if you want to serve it cool, set it aside for about 15 minutes. Add a scoop of ice cream and garnish with mint if desired.