This tasty recipe was given to me by my aunt Isabella, who inherited it from her delightful Sicilian mother, Nonna Costanza.
It is an easy ice-cream recipe that does not need an ice-cream maker. The end result is what in Italy we call a semifreddo - literally semi-cold. A semifreddo is made with beaten egg yolks, sugar, whipped cream and various flavourings, in this case Marsala wine. It is important to take the semifreddo from the freezer about 20 minutes before serving, so it becomes semi-cold and regains its creamy consistency.
You can replace the Marsala wine with other liquids; coffee - Italian espresso if you can - is my favourite.
Time: 30 minutes plus 12 hours in the freezer.
