Zabaglione Liqueur

For the zabaglione liqueur, scrape out the pulp of the vanilla pod. Bring the cream, milk, vanilla pulp and pod to the boil in a saucepan.

Sprinkle in the sugar and whisk well. Remove the saucepan from the heat and allow to cool. Remove the vanilla pod.

Whip the yolks with the powdered sugar until light and creamy. Add the creamed milk and the alcoholic beverages and stir thoroughly.

Bottle the liqueur and refrigerate. Makes about 2 liters of liqueur. In the refrigerator, the zabaglione liqueur will keep for about 4 to 6 months.

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