Classic

Zabaione

Egg yolk and Marsala, whipped until it's somewhere between custard and memory.

This is the one that started it. Egg yolks and sugar cooked slow over Marsala wine until they turn into something that isn't quite custard and isn't quite anything else — then folded cold into the base. It tastes the way a good toast feels: warm, a little boozy, meant to be shared. Every Argentine kitchen has a version of this. Ours just happens to be frozen.