Zabaglione gelato

Prepare ice cream Base to the cream (see recipe).

When the ice cream is ready, put the yolks in a saucepan, add sugar and mount them to the foam with a whisk until they are almost white.

At this point, gently add the port (or Madeira), stirring carefully.

Put the Casserole in a double boiler, taking care to keep the flame getting pretty low, so that the water reaches only a slight boil.

Simmer until the zabaglione is bloated.

Then remove from heat and keep warm in the water momentarily.

Remove ice cream from freezer in the meantime and cut into balls that have in individual dessert cups.

Pour in a quarter Cup of each quantity of zabaglione still warm and serve.