Fortified Marsala wine was first popularised by English trader John Woodhouse who landed at the Sicilian port in 1773 and fell in love with its strong flavour.
In England, Woodhouse discovered that Marsala wine was such a hit that he returned to Sicily and, in 1796, began the mass production and commercialisation of the drink. Woodhouse himself became notorious in the area as he would often consume copious amounts of Marsala, and while in an inebriated state would run naked through the vineyards. You might be safer sticking with this gorgeous ice cream.
- 10 egg yolks
- 200g (7 oz) caster sugar
- 450ml (1 pint) double cream
- 350ml (¾ pint) dry marsala
- Beat the sugar into the yolks until light and fluffy. Add a third of the Marsala and transfer to a bowl that will sit comfortably on a pan of simmering water—without touching the water. Keep stirring over half an hour while the mixture comes to the boil, then stir in the remaining Marsala and allow to cool.
- Beat the cream then fold it into the mixture. Stick it in the freezer, stirring every half hour or so until it has frozen completely.