SBS Food

www.sbs.com.au/food

Marsala ice cream (sambayón)

Sambayón is a mousselike mixture of eggs, sugar, cream and sweet wine, and is often served with nut-laced biscuits (cookies) or fresh fruit.

Marsala ice cream (sambayón)

Credit: Rachel Tolosa Paz

  • makes

    1 litre

  • prep

    20 minutes

  • cook

    10 minutes

  • difficulty

    Easy

makes

1 litre

serves

preparation

20

minutes

cooking

10

minutes

difficulty

Easy

level

Argentines generally use marsala in their sambayón, giving it a unique caramel and slightly boozy flavour.

Ingredients

  • 10 eggs
  • 220 g (8 oz) caster (superfine) sugar
  • 450 ml (15 fl oz) pouring (single/light) cream
  • 1 tsp vanilla extract
  • 200 ml (7 fl oz) marsala
Freezing time: 12 hours - overnight

Instructions

1. Combine the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for 4–5 minutes, until the mixture is pale, thick and doubled in size. Transfer to a stainless steel bowl set over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk for 8–10 minutes, until the whisk leaves a trail in the egg mixture.

2. Plunge the bowl into a larger bowl of iced water and stir for 10 minutes, or until the mixture is completely cool. Set aside.

3. Beat the cream and vanilla until thick then, working in batches, fold the cream into the cooled egg mixture until completely combined. Stir through the marsala and transfer the sambayón to a metal ice cream container and freeze for at least 12 hours or overnight.

4. Scoop into ice cream cones or small bowls and serve.

Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Argentines generally use marsala in their sambayón, giving it a unique caramel and slightly boozy flavour.


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food
Published 6 June 2021 3:42pm
By Ross Dobson, Rachel Tolosa Paz
Source: SBS



Share this with family and friends