Zabaglione Gelato is a delicious treat with a rich flavor and smooth, creamy texture.
Making it at home takes more time than other gelato recipes because you need to prepare the zabaglione first and then mix it with the other ingredients.
This dessert is perfect for anyone who loves natural, homemade Italian gelato made with high-quality ingredients.
To make authentic zabaglione gelato, you need to follow more steps than for classic gelato or yogurt gelato. First, prepare the zabaglione cream. Though it requires more effort, the final result is worth it: a gelato with intense flavor and a soft, creamy texture.
Follow these important rules for a good result: always use fresh whole milk when making the cream. Don't use skimmed milk! Pay attention to the temperatures when heating and cooling the mixtures.
A key tip: good gelato will never leave you thirsty after eating it!
You can serve zabaglione gelato with waffles. But remember, it's rich and high in calories, so it is perfect on its own.
To make this recipe, use an ice cream maker with a compressor if you have one. If not, I'll explain how to make it by hand without an ice cream maker. It will take longer, but your zabaglione ice cream will still be amazing!
Ingredients
WITH Ice Cream Maker:
- Prep Time: 45 Min (about 10 min of preparation + about 30/40 min in the ice cream maker)
- Cook Time: 10 min
- Servings: 6 people that is about 750 g (5 cups) of Zabaglione Gelato Gelato
WITHOUT Ice Cream Maker:
- Prep Time: 3 Hours + 10 min (about 10 minutes of preparation + cooling in the freezer for about 3 Hours)
- Cook time: 10 min
- Servings: 6 people that is about 750 g (5 cups) of Zabaglione Gelato
For the Basic gelato cream
- 100 g (½ cup) of granulated sugar
- 350 ml (1 ½ cups) of fresh whole milk
- 250 ml (1 cup) of fresh heavy cream
For Zabaglione Cream
- 75 g (4 tablespoons) of granulated sugar
- 80 g (2.8 oz) of egg yolks (about 4-5 egg yolks, depending on the size of the eggs)
- 85 ml (~6 tablespoons) of Marsala wine
Kitchen Tools and Equipment
Ice Cream Makers (Gelatiera)
To create authentic Italian zabaglione gelato, an ice cream maker (Gelatiera) is essential. Here are some top choices:
- Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker
- User-friendly and ideal for achieving professional-quality gelato at home.
- Compact design with a large, non-removable stainless steel bowl and spatula.
- Robust refrigeration system that eliminates the need for pre-cooling.
- Whynter ICM-200LS Automatic Ice Cream Maker
- Equipped with a built-in compressor for effortless operation.
- Great for making large batches, up to two quarts of gelato per session.
- Perfect for home gatherings and parties.
- Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
- Lacks a built-in compressor, requiring the bowl to be pre-frozen for several hours.
- Budget-friendly and practical for occasional gelato making.
Additional Kitchen Tools
Even without an ice cream maker, you can make a delicious zabaglione gelato by following our recipe. Here are some helpful tools:
- Gelato Container: Ideal for storing any leftover gelato, regardless of whether you use an ice cream maker.
- Scooping Tools: Specialized scoops for creating perfectly shaped gelato scoops or sundaes.
- Waffle Cones: A must-have for serving gelato, loved by both kids and adults.
Instructions
Make the Zabaglione Cream
To start making zabaglione gelato, you'll need 300 grams (~10 ounces) of zabaglione cream. Begin by preparing this cream.
Step 1) - Place the egg yolks in a steel bowl and add the sugar. Mix eggs and sugar with a hand whisk or an electric whisk at low speed, being very careful. Keep whisking the egg yolks with the sugar until the sugar is dissolved and the yolks cream begins to thicken.
Step 2) - Place a saucepan with a little water over low heat. Then place the bowl with the eggs and sugar on the saucepan and cook the cream. Keep beating the zabaglione cream with the whisk while cooking.
IMPORTANT:
- a) The water must be very hot but it must NOT boil.
- b) The bowl with the cream must NOT touch the hot water: it must remain raised.
After about 3-4 minutes, add slowly the Marsala wine.
Step 3) - Mix everything together, keeping whisking until it reaches a puffy full-bodied consistency. It will take about 10 minutes in total.
Zabaglione is ready when the whisk leaves a "footprint" in the mixture and when, raising the whisk, you drop a fairly solid trail, as a ribbon, on the surface of the mixture. If you have a Kitchen thermometer, you can check that the temperature is around 85°C (185°F). The cream must NOT cook or boil, but just be warm.
For more details and information about the zabaglione cream read our detailed Zabaglione Recipe
Make the Cream Base for the Gelato
Step 4) - Prepare the base for the gelato. Pour the sugar, milk and heavy cream into a thick-bottomed saucepan. Stir everything together and cook over low heat, never boiling, for about 5 minutes until all the sugar is well dissolved. Allow to cool in the refrigerator for about half an hour.
Step 5) -Then add the cooled zabaglione cream and stir everything to combine completely.
Now I'm going to show you how to make the zabaglione gelato WITH ans WITHOUT ice cream maker!
Make Zabaglione Gelato WITH Ice Cream Maker
Step 6 A) - Pour the mixture into the ice cream maker and let it churn for as long as it takes to get a firm, silky zabaglione ice cream. It usually takes 30-40 minutes for the gelato made in the ice cream maker to be ready.
Make Zabaglione Gelato WITHOUT Ice Cream Maker
Step 6 B) - Pour the gelato mixture into a gelato container. Place in the freezer. Remove from the freezer every 30 minutes and stir vigorously with a fork or whisk to break up any ice crystals. Repeat this process for about 4-5 hours until the gelato is smooth and creamy.
Your zabaglione gelato is ready! You've made it at home without an ice cream maker and it's amazing!
YOU MUST ALSO TRY:
- How to Make Authentic Italian Gelato at Home
- Chocolate Gelato
- Stracciatella Gelato Recipe
- Strawberry Gelato Recipe
- Tiramisu Gelato Recipe
Storage
Use an airtight container, possibly a special gelato container with lid, to prevent ice crystals from forming.
Store the gelato in the coldest part of your freezer, ideally at -18°C (0°F) or lower. Avoid placing it in the freezer door where temperatures fluctuate more.
Label the container with the date you made the gelato. Homemade gelato is best consumed within 1-2 weeks for optimal taste and texture.
Tips
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.
Recipe Card
Making Zabaglione Gelato at Home (Step by Step Guide)
Ingredients
For the Basic gelato cream
- 100 g granulated sugar - ½ cup
- 350 ml milk - 1 ½ cups
- 250 ml heavy cream - 1 cup
For Zabaglione Cream
- 75 g granulated sugar - 4 tablespoons
- 80 g egg yolks - 2.8 oz (about 4-5 egg yolks, depending on the size of the eggs)
- 85 ml Marsala wine - ~6 tablespoons
Instructions
Make the Zabaglione Cream
- Place the egg yolks in a steel bowl and add the sugar. Mix eggs and sugar with a hand whisk or an electric whisk at low speed, being very careful. Keep whisking the egg yolks with the sugar until the sugar is dissolved and the yolks cream begins to thicken.
- Place a saucepan with a little water over low heat. Then place the bowl with the eggs and sugar on the saucepan and cook the cream. Keep beating the zabaglione cream with the whisk while cooking.
- After about 3-4 minutes, add slowly the Marsala wine.
- Mix everything together, keeping whisking until it reaches a puffy full-bodied consistency. It will take about 10 minutes in total.
- Let it cool
Make the Cream Base for the Gelato
- Prepare the base for the gelato. Pour the sugar, milk and heavy cream into a thick-bottomed saucepan.
- Stir everything together and cook over low heat, never boiling, for about 5 minutes until all the sugar is well dissolved.
- Allow to cool in the refrigerator for about half an hour.
- Then add the cooled zabaglione cream and stir everything to combine completely.
Make Zabaglione Gelato WITH Ice Cream Maker
- Pour the mixture into the ice cream maker and let it churn for as long as it takes to get a firm, silky zabaglione gelato. It usually takes 30-40 minutes for the gelato made in the ice cream maker to be ready.
Make Zabaglione Gelato WITHOUT Ice Cream Maker
- Pour the gelato mixture into a gelato container. Place in the freezer. Remove from the freezer every 30 minutes and stir vigorously with a fork or whisk to break up any ice crystals. Repeat this process for about 4-5 hours until the gelato is smooth and creamy.
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