The niceness of being wrong, and Zabaglione Ice Cream.

I am wrong about stuff all the time. A little more than I would like to be, but it is what it is. 

Example, for a while I thought I could get away with having long hair. Wrong.

At one stage in my youth I thought purple corduroys were a good way to spend my hard earned dosh from the local fish and chip shop. Wrong again. 

There was also that brief moment in 2008 when I thought Bill Shorten was a nice guy. Definitely wrong. 

Then there was that day last semester when I thought I was grown up enough to manage an unlidded coffee in the computer area at the library. Yeah… wrong.

Being wrong can be bad. It often makes me look like an idiot. But sometimes discovering you are wrong turns out to be a good thing.

Like when an initial reading of someone turns out to be off and they’re actually a lovely person who you look forward to spending time with.

Or like how I used to think whiskey wasn’t the drink for me. It’s actually heaven in a tumbler. I see that now.

I also used to think I didn’t really like ice cream. Wrong again. I’ve discovered it’s actually pretty great. And it has restorative powers for those times you’re wallowing in your own wrongness.

I created this recipe using Maggie Beer and Stephanie Alexander’s recipe for zabaglione from their Tuscan cookbook as a base.  The brandy comes through quite intensely. I made it to have with Maggie’s Walnut and Fig Tart, a recipe for which you can find here. The overall effect was quite Christmas Pudding-y.

I’d say this recipe would fit quite nicely on a low calorie eating plan. Joke.

Zabaglione Ice Cream

6 egg yolks

1/3 cup caster sugar

1/2 cup brandy

400ml cream

Heaped tablespoon brown sugar

First, in a fairly decent sized bowl whip the cream to soft peaks then mix through the brown sugar. Pop in the fridge while you make the zabaglione.

To make the zabaglione, whisk the egg yolks, caster sugar and brandy in a bowl over a saucepan of simmering water until thick. Remove from the heat and continue to whisk till cool. To speed this up, I sit the bowl in a sink of cool water as I whisk.

Then just fold the cooled zabaglione through the cream and freeze. I did mine in a loaf pan lined with plastic wrap.

When frozen, go mental and eat as much as you want.