Banana Ice Cream with Sabayon Cream
Baking and Desserts | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Banana Ice Cream with Sabayon Cream
Ingredients
- Cream (40%) - 10 fl oz
- Egg white - 3 pieces
- Sugar - 3.5 oz
- Bananas - 3 pieces
- Meyer Lemon Juice - 0 fl oz
- Muscat Wine - 4 tablespoons
Step by Step guide
Step 1
To make the sabayon, place a heatproof bowl over a pot of boiling water, ensuring the bottom of the bowl is far enough from the water. Add the yolks and sugar to the bowl. Using an electric mixer, whisk the mixture for about 8 minutes until it becomes thick and frothy and doubles in volume. Remove from heat and let it cool completely. Then, fold in the whipped cream.
Step 2
Blend the bananas with lemon juice and Marsala in a food processor and add to the sabayon cream.
Step 3
Either transfer to an ice cream maker or pour into a freezer-safe container and freeze, stirring every hour. Leave overnight. Serve directly from the freezer.
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