My pie making activities left me with six egg yolks, so I instantly turn to ice cream in these occasions. My normal ice cream base calls for four egg yolks, so I decided to make this custard and Marsala gelato instead, which uses a higher ratio egg yolks to sugar and also has more cream. I think it was probably the alcohol that made this a little less creamy and more like sorbet, but we love the flavor. It’s very refreshing. Larry wasn’t sure about it at first, but it’s grown on him.

• Zabaione Gelato (The Ciao Bella Book of Gelato and Sorbetto, p. 58)