Zabaglione

ZABAGLIONE

Ingredients:
4 egg yolks
1/4 cup superfine sugar, see note
1/2 cup Marsala, dry white wine or sparkling wine, see note

Notes: To make superfine sugar, blend granulated sugar in a blender at high speed for 10 to 15 seconds until powdery.

One-half cup of wine gives this dessert a strong wine flavor, which is traditional. Use less if you prefer less of a wine taste.

Directions:
Whisk the egg yolks with the sugar in a heatproof bowl until pale and fluffy, then stir in the Marsala or wine a little at a time.

Place the bowl over a pan of barely simmering water and cook over low heat, whisking constantly, until the mixture starts to rise. Remove from the heat and serve hot or cold in glasses. Zabaglione may also be used as a sauce on coffee or hazelnut ice cream.
Yield: 4 Servings

Per serving: 106 calories; 5 g fat; 2 g saturated fat; 184 mg cholesterol; 3 g protein; 13 g carbohydrate; 13 g sugar; no fiber; 8 mg sodium; 22 mg calcium

Recipe from “The Silver Spoon”

Gianduja Gelato ~ Nicole Gelato Ice Cream

Gianduja Gelato

Nicole Gelato

Ingredients:

1 1/2 cups hazelnuts, toasted

1 cup whole milk

2 cups heavy cream

3/4 cups heavy cream

3/4 cup sugar

1/4 teaspoon coats salt

4 ounces milk chocolate, finely chopped

3 large egg yolks

1/8 teaspoon vanilla extract

Directions:

Rub the hazelnuts in a towel to remove as much of the skin as possible, the roughly chop them in a blender or food processor.

Warm the milk with 1 cup of the cream, sugar, and salt in a saucepan.  Once warm, remove from the heat and add the chopped hazelnuts.  Cover and steep for 1 hour at room temp.

Put the milk chocolate pieces in a large bowl.  Heat the remaining 1 cup cream in a medium saucepan until it just begins to boil  Pour it over thee milk chocolate pieces and stir until the chocolate is melted and smooth.  Set a mesh strainer over the top.

Pour the hazelnut infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible.  Discard the hazelnuts.

Rewarm the hazelnut infused mixture.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heat proof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and stir into the milk chocolate mixture.  Add the vanilla and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufactures directions.  

The Perfect Scoop  pg.47