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Zabaglione Gelato

From The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Ten Speed Press, 2007)

True zabaglione?a foamy custard of egg yolks, wine, and sugar?is often made to order in Italian restaurants. Moments after the waiter takes your order, you’ll hear the frenetic “clang-clack-clang” of the whisk hitting the copper bowl in the kitchen. Once it’s reached a billowy peak, it’s heaped into a glass quickly but not necessarily neatly (speed trumps presentation with zabaglione) and served straight up and warm. In season, you’ll often find sliced strawberries buried underneath all that delicious froth. Zabaglione Gelato captures the taste of a true zabaglione in a cool scoop of ice cream without the last-minute flurry of activity, and it’s just as good served with lots of juicy strawberries.

MAKES ABOUT 1 QUART (1 LITER)

1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
Big pinch of salt
1 lemon, preferably unsprayed
1-1/2 cups (375 ml) heavy cream
6 large egg yolks
1/2 cup (125 ml) dry Marsala wine

  1. Warm the milk, sugar, and salt in a medium saucepan. Zest half of the lemon directly into the warm milk. Pour the cream into a large bowl and set a mesh strainer on top.
  2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the Marsala and stir until cool over an ice bath.
  4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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