adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Zabaglione ice cream with balsamic blueberries
Zabaglione ice cream with balsamic blueberries
0 Likes
Prep Time:
395 minutes
Cook Time:
5 minutes
Total Time:
400 minutes
Cool off with a delicious Italian dessert.
Ingredients:
  • 5 egg yolks
  • 110g caster sugar
  • 300ml thickened cream
  • 80ml amaretto
  • Pistachio or almond bread, to serve
  • 55g caster sugar
  • 125g punnet blueberries
  • 2 tsp aged balsamic vinegar
Instructions:
  • In a heatproof bowl, whisk egg yolks and sugar until pale. Set the bowl over a pan of simmering water (ensuring no water touches the bowl) and continue whisking for 10 minutes, until the mixture thickens and leaves a trail when lifted. Remove the bowl from heat and whisk until cool.
  • Whip cream with liqueur until soft peaks form. Gently fold into the egg mixture. Transfer to a shallow container and freeze for 2 hours until edges are frozen. Beat with electric beaters, refreeze, and repeat 2-3 times until fully frozen. Alternatively, churn in an ice-cream machine following the manufacturer's instructions.
  • In a saucepan over low heat, dissolve sugar in 1/4 cup (60ml) water. Simmer for 2 minutes, then add berries and balsamic vinegar, stirring for 1 minute. Chill before serving.
  • Drizzle syrup and berries over scoops of ice cream, and serve with pistachio bread.

Similar Recipes