Ingredients:

• 5 egg yolks
• 170 g extra-fine caster sugar
• 280 g fresh cream
• 150 g dry Marsala Superiore
• Extra Aged Traditional Balsamic Vinegar of Modena P.D.O. 

Procedure:

In a bowl, beat the egg yolks with 60 g of sugar until the mixture is light and fluffy; using a sieve, add another 60 g of sugar and the dry Marsala Superiore wine a little at a time, continuing to beat.
Cook the mixture over low heat or in a bain-marie until it reaches a velvety consistency, taking care not to let it thicken too much. Stir occasionally. Then leave to cool. Meanwhile, in a chilled bowl, whip the fresh cream with the remaining sugar (50 g) and fold it into the zabaglione with gentle movements from the bottom to the top; stir until the mixture is smooth and even in colour, then chill in the freezer in a container with a lid for just over an hour. Remove the container and stir the contents to even out the consistency of the ice cream and level the surface about every hour. The ice cream will freeze very slowly due to the presence of alcohol, so check it from time to time to ensure it has the desired creaminess. Once ready, serve in a bowl with a drizzle of Extra Aged Traditional Balsamic Vinegar of Modena P.D.O.