Zabaione Ice Cream

Whisk whole milk, sugar and egg liqueur in a bowl until the sugar has completely dissolved.

For the ice cream maker, stir the cream directly into the milk–egg liqueur mixture; if you don't have an ice cream maker, keep the cream cold for now.

Cover the ice cream base and chill it thoroughly in the refrigerator.

Freeze the well-chilled mixture in the ice cream maker until the ice cream is creamy and firm enough.

Once the ice cream is firm enough, serve it in dessert glasses and garnish as desired with amarettini and a splash of egg liqueur.