Zabaglione Ice Cream with Balsamic Blueberries

Place egg yolks in a heatproof bowl with 110g of the sugar and whisk until pale. Place bowl over a saucepan of gently simmering water (without allowing the bowl to touch the water), and continue to whisk for 10 minutes, or until the mixture thickens and leaves a trail when lifted. Remove bowl from heat and whisk mixture until it is cool.

In a separate bowl, whip cream to soft peaks with amaretto liqueur, then fold gently into the egg mixture. Pour into a shallow container and freeze for two hours until the mixture is frozen at the edges. Remove from freezer and beat with electric whisk. Refreeze. Repeat two or three times more, until ice cream is fully frozen, or churn in an ice-cream machine according to instructions.  (To serve traditionally, as shown, roll ice cream in greaseproof paper, refreeze, slice, and remove paper before plating up).

Meanwhile, stir remaining 55g of caster sugar and 60ml water in a pan over low heat, until the sugar dissolves. Simmer for two minutes, then add blueberries and De Nigris Platinum Label Thick & Intense Balsamic Vinegar, and stir well for 1 minute. Allow to cool, and chill before use.

Serve ice cream topped with chilled blueberries, and another drizzle of De Nigris Platinum Label Thick & Intense Balsamic Vinegar of Modena.