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.
Making zabaglione gelato at home takes a few extra steps, but it’s absolutely worth it. Once the zabaione cream is ready, it’s combined with milk and cream to create one of the most traditional and indulgent Italian gelato flavors.
For the best results, always use fresh whole milk and pay close attention to temperature when heating and cooling the mixture. This ensures a creamy texture without ice crystals.
You can enjoy this gelato on its own or serve it with waffle cones or cookies. Its rich flavor makes it a perfect dessert, even in small portions.
In this recipe, I’ll show you how to make zabaglione gelato both with and without an ice cream maker.
Jump to:
What Is Zabaglione Gelato
Zabaglione gelato is a traditional Italian frozen dessert made from zabaione, a classic custard prepared with egg yolks, sugar, and Marsala wine. Known internationally as zabaglione or sabayon, this cream is the base of one of the richest and most flavorful gelato varieties.
Unlike regular ice cream, zabaglione gelato has a deeper, more complex taste thanks to the cooked egg custard and the aromatic note of the wine. The texture is smooth and velvety, with a natural creaminess that comes from the eggs rather than from added fats alone.
This gelato is considered a classic in Italian gelaterias, especially in Northern Italy, where zabaione has long been a beloved dessert. When turned into gelato, it becomes an indulgent treat with a warm, slightly boozy flavor and a soft, creamy consistency.
Also read gelato vs ice cream: what's the real difference?
Ingredients
WITH Ice Cream Maker:
Prep Time: 10 Min + about 40 Min in the ice cream maker | Cook Time: 10 Min | Servings: 6-8 people (approximately 750 g / 1.65 lb of zabaglione gelato)
WITHOUT Ice Cream Maker:
Prep Time: 10 Min | Cook Time: 10 Min | Freezing Time: 5 Hours | Servings: 6-8 people (approximately 750 g / 1.65 lb of zabaglione gelato)
For the Gelato Base
- 100 g (½ cup) granulated sugar
- 350 ml (1 ½ cups) whole milk
- 250 ml (1 cup) heavy cream
For the Zabaglione Cream
- 75 g (4 tablespoons) granulated sugar
- 80 g (about 4-5) egg yolks
- 85 ml (6 tablespoons) Marsala wine
Tools You May Need for Homemade Gelato
Using the right tools can make homemade Italian gelato smoother, creamier, and easier to prepare.
GELATIERA. An ice cream maker (gelatiera) is the best tool for achieving the creamy texture of authentic Italian gelato. Machines with a built-in compressor cool the mixture while churning and usually give the best results. For home use, some of the most popular options are:
- The Lello 4080 Musso Lussino, known for its professional-quality performance.
- The Whynter ICM-200LS, a practical compressor-style machine for homemade gelato.
- If you prefer a more budget-friendly option, the Cuisinart Frozen Yogurt and Ice Cream Maker also works well, although the bowl must be frozen in advance.
GELATO CONTAINERS. A shallow gelato container helps the gelato freeze more evenly and makes storage easier. It’s useful both for the no-churn method and for storing leftover gelato after churning. Try BALCI - Ice Cream Containers.
GELATO SCOOP. For serving, an ice cream scoop helps create smooth, rounded portions, perfect for cups or waffle cones. Try GORILLA GRIP - Ice Cream Scoop.
Instructions
Make the Zabaglione Cream
To make zabaglione gelato, you first need about 300 g (10 oz) of zabaglione cream.
Step 1) - 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.
Step 2) - 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, slowly add the Marsala wine.
Step 3) - 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.
For more details, see our step-by-step guide on how to make authentic zabaglione cream.
Make the Gelato Base
Step 4) - 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.
Step 5) - Add the cooled zabaglione cream to the gelato base and mix until fully combined.
Your mixture is now ready to be churned.
How to Make Zabaglione Gelato WITH Ice Cream Maker
Step 6 A) - 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.
How to Make Zabaglione Gelato WITHOUT Ice Cream Maker
Step 6 B) - 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!
How to Store Zabaglione Gelato
Store the gelato in an airtight container, preferably a gelato container with a lid, to help prevent ice crystals from forming.
Place it in the coldest part of your freezer, ideally at -18°C (0°F) or lower. Avoid storing it in the freezer door, where temperature changes can affect its texture.
For the best flavor and consistency, homemade zabaglione gelato is best enjoyed within 1 to 2 weeks.
TIP: Before serving, let the gelato rest at room temperature for a few minutes to soften and regain its creamy texture.
Tips for Perfect Zabaglione Gelato
Use Fresh, High-Quality Ingredients: Start with the freshest eggs and high-quality Marsala wine for the best flavor. Fresh, high-quality ingredients are crucial for achieving the rich, authentic taste of Zabaglione.
Properly Cook the Zabaglione Base: Be patient and keep the heat at the right temperature. This step is key to developing the traditional flavor and texture.
Chill the Mixture Thoroughly: After cooking the Zabaglione cream, let it cool to room temperature before chilling it in the refrigerator. Chilling it thoroughly ensures a smoother texture and prevents ice crystals from forming in the gelato.
Use an Ice Cream Maker: Churn the chilled Zabaglione mixture in an ice cream maker according to the manufacturer’s instructions. An ice cream maker incorporates air into the mixture and helps achieve the smooth, creamy texture that is characteristic of gelato. Anyway, if you don't have one, read carefully step 6B to make it by hand!
Store Properly and Serve at the Right Temperature: Once churned, transfer the gelato to an container and freeze for at least 1 hour to allow it to firm up. Serve the gelato at a slightly softened state for the best texture and flavor. Let it sit at room temperature for a few minutes before scooping if it's too hard straight from the freezer.
More Italian Gelato Recipes to Try
BASIC RECIPES
RICH FLAVORS
CHOCOLATE FLAVORS
Discover all our Italian gelato recipes, including fruit gelato, sorbets, and semifreddo, in our full collection.
Recipe Card
Zabaglione Gelato Recipe (Italian Zabaione Ice Cream)
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!
Leave a Reply