Apricot Zabaglione Ice Cream
- 1 1/2 c plus 2 tablespoons prosecco, divided
- 1 1/3 c sugar, divided
- 3 (4"x1") strips fresh lemon zest
- 1 pn kosher salt
- 6 firm-ripe fresh apricots, halved & pitted
- 1 T apricot nectar
- 6 large egg yolks
- 1/2 c cream
- Produce
- Apricots, firm ripe fresh (6)
- Cooking & Baking
- Kosher salt (1 pn)
- Sugar (1 1/3 c)
- Drinks
- Apricot nectar (1 T)
- Dairy
- Cream (1/2 c)
- Refrigerated
- Egg yolks, large (6)
- Beer, Wine & Liquor
- Prosecco (1 5/8 c)
- Other
- 3 (4"x1") strips fresh lemon zest
Preparation
Read recipe preparation on sippitysup.com
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Recipe Stats
Published July 19, 2012 (7 months ago).
41 people saved this recipe.
