Camden New Journal - Reciepe for Zabaglione ice-cream with elderberries By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
Zabaglione ice-cream with elderberries

Zabaglione ice-cream with elderberries
I have been eating so much Roskilly ice cream while in Cornwall (it is now at London Zoo as well as our shop) that it has put me in ice cream mode.
I made zabaglione the other evening to pour over some local strawberries and had some over which I was able to freeze. Here is the recipe.
My secret is to use whisky, not Marsala wine as it is far too sweet – so there you go the secret is out!
If you can’t find elderberries then use ripe red currants.

Ingredients
Serves 6
6 egg yolks
6 oz caster sugar
4 tbsp whisky
15 fl oz double cream
225g fresh, ripe elderberries
Juice of half an
orange
50g soft brown sugar

Method
Put the egg yolks, caster sugar and whisky into a china bowl, preferably a metal one, and then bring a large pan filled half way with water to the boil.
Stand the bowl in the water and leave over a low heat so that the water is just simmering. Using an electric whisk, whiz on high for about five minutes or until he mixture is very light in colour and very fluffy and holding its shape. Remove from the heat and whisk for a further three minutes so that the mixture does not cook at the edges.
Whip the double cream until it holds it shape but not too stiff and then fold the egg mixture into the cream.
Put into a plastic tub and place in the freezer. After two hours, give the mixture a good stir and then return to freeze. Repeat again if you wish.
Strip the elderberries from their stalks with a fork and put them into a small saucepan and add the orange juice and sugar.
Cook over a low heat for about 10 minutes or until the fruit is stewed and cooked well.
Scoop the ice cream into dishes and then pour over the warmed elderberries and serve immediately.

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