Sabayon/1h29

2 ea Oranges

2 ea Lemons

6 ea Egg yolks

1 1/2 c Sugar

1/2 c Red wine

1/2 c White wine

1/4 c Sherry

1 qt French vanilla ice cream

24 ea Strawberries

Extract juice from the oranges & lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture at- tains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individ- ual strawberry sundaes and liberally top with the sauce.