Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
4 hrs 20 mins
total:
4 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.

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  • Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.

  • Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.

  • Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.

  • Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.

Chef's Notes:

Although I prefer using a dry Marsala, you can use any dessert wine of your choice.

Most recipes for frozen zabaglione call for twice as much heavy cream, but this version reduces that for a much more intense, and authentic, zabaglione flavor. If you want, you can double the cream, or use 1 1/2 cups, to produce something less like frozen zabaglione, and more like zabaglione-flavored ice cream. The procedure is the same no matter the amount of heavy cream used.

Nutrition Facts

298 calories; protein 3.5g; carbohydrates 22.1g; fat 19.1g; cholesterol 259.2mg; sodium 51.3mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/06/2020
The ultimate home ice cream recipe. Didn't need to adjust any amounts, and it made enough for a party of 6 (with leftover). Using a double boiler takes a lot longer to get the mixture to thicken. Still, it was super easy to make - even when everything went wrong in the kitchen (hotplate stopped working, bowl cracked, didn't have a replacement bowl & had to use a saucepan), it still worked out perfectly! An absolute hit at our dinner party. The other half now wants me to try it with other flavoured alcohols. Read More
Rating: 5 stars
09/04/2020
It was yummy.... but I must have done something wrong in the making! I had to cook over a double boiler for 25 min. And when in the freezer, the Marsala separated and laid on the bottom. It was still awesome and creamy and actually looked pretty cool served. Not sure where I went wrong. Would definitely do again. Read More