Place a large scoop of ice cream in each of four large wine glasses.
Freeze for 1 hour.
In a medium copper mixing bowl, whisk the egg yolks, sugar, cinnamon,
chablis, and Marsala. Place the mixing bowl over medium heat and
continue whisking vigorously until the mixture at least triples in size
and holds its peaks, about 5 minutes.
Remove the wine glasses from the freezer and divide the strawberries
equally among them. Pour the hot custard over. Garnish with crushed
cannoli shells and one gaufrette per serving. Serve immediately. It is
very important that you do not stop whisking the mixture while it is
over the heat; continual motion prevents the yolks from cooking into
scrambled eggs and censures an even custard. We recommend a copper bowl
because it distributes heat more evenly.