Method

Prep

• Put a medium to large mixing bowl and whisk in the fridge
• Crack 6 egg yolks into a medium mixing bowl, saving the whites

Make Zabaglione / Sabayon

• Add salt, sugar, and marsala wine
• Set heat to medium-low and grab bowl with a towel
• Whisk constantly until it thickens and is hot to the touch
• It should reach the ribbon stage, where drips will stay visible for a few seconds (~10 minutes)
• Cool completely. To can be speed this up:
  • Fill a larger bowl ¹⁄₃ full with cold/ice water and set your zabaglione in it
  • Whisk until it has cooled completely

Make Whipped Cream

• Add the cold heavy cream to the cold mixing bowl
• Whisk to soft peaks

Combine & Freeze

• Transfer whipped cream into the zabaglione bowl with a spatula
• Fold until 97% mixed
• Transfer into an already cold freezer container
• Press plastic wrap onto surface
• Cover and freeze overnight