Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Zabaglione Gelato

From the book The Perfect Scoop by David Lebovitz

Introduction

True zabaglione — a foamy custard of egg yolks, wine, and sugar — is often made to order in Italian restaurants. This gelato captures the taste of a true zabaglione in a cool scoop of ice cream.

Ingredients

1 cup whole milk
cup sugar
~ Big pinch of salt
1 lemon, preferably unsprayed
cups heavy cream
6 large egg yolks
½ cup dry Marsala wine

Steps

  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.

Notes

Pair this gelato with a berry coulis, or spoon lots of sugared strawberries into a wine goblet and top with a scoop of the ice cream.

This content is from the book The Perfect Scoop by David Lebovitz.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Chocolate labels

Parsing the cacao content — and more

Eight choco terms, clarified in time for the holidays.

Subscribe
Graze: Bites from the Site
First Person

By eye, by feel, by taste

Two siblings cook

Features

A cow’s life

Some cows have it good; most don’t

First Person

Child’s play

It’s easier to bake with kids than you’d think

Local Flavors

A shimmering orange dessert

Time for tangerine pudding

Most Popular Articles

Editor’s Choice