Gelato Allo Zabaione Recipe

This Gelato Allo Zabaione Recipe captures the rich and decadent flavors of the traditional Italian dessert. With a creamy custard base flavored with Marsala wine, this frozen delight will transport you to Italy with every spoonful. Perfect as a refreshing treat or a sweet conclusion to any meal.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Resting Time: 4 hours (chilling and freezing)
Total Time: 4 hours 30 minutes
Serving: 6

Ingredients:

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup Marsala wine

Method:

1. Prepare the Custard Base:
   • In a heatproof bowl, whisk together the egg yolks and sugar until well combined and pale yellow.
   • In a saucepan, heat the milk and heavy cream over medium heat until just simmering. Slowly pour the heated milk mixture into the egg yolk mixture while continuously whisking.
2. Cook the Custard:
   • Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil to avoid curdling.
3. Add Marsala and Chill:
   • Remove the saucepan from the heat and stir in the Marsala wine. Strain the mixture through a fine sieve into a clean bowl. Let it cool to room temperature before chilling it in the refrigerator for at least 2 hours.
4. Churn the Gelato:
   • Once the custard is well chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Once churned, transfer to an airtight container and freeze for at least 2 more hours before serving.

Notes:

• For a non-alcoholic version, replace Marsala wine with vanilla extract or a non-alcoholic wine substitute.
• Ensure the custard base is thoroughly chilled before churning for the best texture.

Nutritional Information per Serving (Based on USDA Guidelines):

• Calories: 250 kcal
• Protein: 4g
• Carbohydrates: 26g
• Fat: 14g
• Fiber: 0g
• Sodium: 40mg
• Sugars: 24g

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