I felt very un-Italian recently when Matt and I ate at a local Italian restaurant and I didn't know what zabaglione was. Seeing as how I have my own ice cream maker now, I decided to prove how Italian I actually am by making my own zabaglione.
Zabaglione is a traditional Italian custard made with Marsala wine. It is made to order is restaurants and served warm. I found a very easy recipe in The Perfect Scoop by David Lebovitz to make a wonderful gelato. The half a cup of Marsala wine that is added at the end of the recipe is accentuated by the zested lemon that is infused in the warm milk. Other than those two ingredients, the base is a simple ice cream recipe of milk, sugar, heavy cream and egg yolks. It can't get much easier than that.