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creamy zabaglione gelato served in a bowl italian zabaione ice cream

Zabaglione Gelato Recipe (Italian Zabaione Ice Cream)

Barbara Felicità Lucchini
Zabaglione gelato is a rich and creamy Italian dessert made from the classic zabaione cream, also known internationally as zabaglione or sabayon.
Unlike simpler gelato flavors, this recipe starts with preparing a custard base using eggs, sugar, and Marsala wine. The result is a gelato with a deep, aromatic flavor and a smooth, velvety texture.
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Prep Time 10 minutes
Cook Time 10 minutes
Churning Time 40 minutes
Total Time 1 hour
Course Dessert, Gelato
Cuisine Italian
Servings 6
Calories 357 kcal

Ingredients
  

For the Gelato Base

  • 100 g granulated sugar - ½ cup
  • 350 ml whole milk - 1 ½ cups
  • 250 ml heavy cream - 1 cup

For the Zabaglione Cream

  • 75 g granulated sugar - 4 tablespoons
  • 80 g egg yolks - about 4-5, depending on the size of the eggs
  • 85 ml Marsala wine - 6 tablespoons

Instructions
 

Make the Zabaglione Cream

  • Place the egg yolks in a heatproof bowl and add the sugar. Whisk gently using a hand whisk or an electric mixer on low speed until the sugar is dissolved and the mixture becomes slightly thick and pale.
  • Prepare a bain-marie (double boiler). Place a saucepan with a small amount of water over low heat, then set the bowl with the egg mixture on top.
    IMPORTANT: The water must be hot but must NOT boil. The bowl must NOT touch the water.
    Whisk continuously while the mixture warms.
  • After about 3-4 minutes, add slowly the Marsala wine.
  • Continue whisking constantly until the mixture becomes thick, light, and foamy. This will take about 8–10 minutes in total.
    The zabaglione is ready when it forms a soft “ribbon” that slowly falls back onto the surface. If you have a kitchen thermometer, the temperature should be around 85°C (185°F).
    Do not let the mixture boil. It should only be gently heated.

Make the Gelato Base

  • In a saucepan, combine the sugar, milk, and heavy cream. Heat over low heat for about 5 minutes, stirring until the sugar is completely dissolved.
    Do not let the mixture boil.
    Remove from the heat and let it cool, then refrigerate for about 30 minutes.
  • Add the cooled zabaglione cream to the gelato base and mix until fully combined.

Make Zabaglione Gelato WITH Ice Cream Maker

  • Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions, until the gelato is smooth, creamy, and slightly firm. This usually takes about 30–40 minutes.

Make Zabaglione Gelato WITHOUT Ice Cream Maker

  • Pour the mixture into a freezer-safe container and place it in the freezer.
    Every 30 minutes, remove the gelato and stir vigorously with a whisk or fork to break up ice crystals.
    Repeat this process for about 5 hours, until the gelato becomes smooth and creamy.
    Your homemade zabaglione gelato is ready. Serve and enjoy!

Nutrition

Serving: 100gCalories: 357kcalCarbohydrates: 35gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 199mgSodium: 42mgPotassium: 158mgSugar: 34gVitamin A: 906IUVitamin C: 0.3mgCalcium: 120mgIron: 0.5mg
Keyword zabaglione gelato recipe, zabaione ice cream recipe
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