Frozen Zabaglione

Silky Marsala custard folded with whipped cream and frozen until scoopable, made without added sugar. Serve with fresh berries, which taste sweeter after Richberry.

Total time: 4 hr 50 min
Servings: 6
Difficulty: Medium

Frozen zabaglione — Sweet moments, naturally.

Ingredients

6 large egg yolks
1 pinch salt
⅔ cup dry Marsala wine
1 cup cold heavy cream

Directions

Whisk the yolks and Marsala.
Whisk the egg yolks, salt and Marsala together in a metal mixing bowl.
Cook the custard.
Set the bowl over medium-low heat or a double boiler, holding it steady with a towel, and whisk constantly for about 10 minutes, until very thick and falling in ribbons.
Cool completely.
Take the bowl off the heat and let it cool completely, ideally over an ice bath, whisking now and then, 20 to 30 minutes.
Fold in the cream.
Whip the cold cream to soft peaks in another bowl, then gently fold it into the cooled custard until only just combined. Don't overmix.
Freeze.
Spoon into an airtight container, cover the surface with plastic wrap and seal. Freeze until firm, at least 4 hours or overnight.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup sugar = 386 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.