A custard-like gelato inspired by zabaglione, the Italian dessert of egg yolks, sugar and Marsala. It should taste rich and wine-scented.
A custard-like gelato inspired by zabaglione, the Italian dessert of egg yolks, sugar and Marsala. It should taste rich and wine-scented.
Make zabaglione gelato when you want a frozen dessert component with a clear flavour, good scoopability and enough detail for sundaes, cones and menu builders.
cones, bowls, sundaes, wafers, fruit, brownies
Prepare the base for Zabaglione Gelato: infuse, blend or whisk the dairy, fruit, sugar and flavourings until fully combined. Chill until very cold before freezing.
Churn the Zabaglione Gelato in an ice cream machine until softly frozen, or use a no-churn method and fold the base gently before freezing. Add ripples or chunks near the end.
Pack the Zabaglione Gelato into a freezer container, cover the surface and freeze until firm. Temper for 5–10 minutes before scooping.
Store in a sealed freezer-safe container at about -18°C. Press parchment onto the surface to reduce ice crystals and use within 2–4 weeks for best texture.
Make the base the day before where possible, chill thoroughly, then churn or freeze. Rest at room temperature for 5–10 minutes before scooping.
Freeze until firm. For no-churn versions, fold the flavourings through softly whipped cream and condensed milk, then freeze in a shallow container.
Explore more guides in the same category.
A creamy gelato rippled with dark sour cherries; amarena is the Italian name for the syrupy sour cherry flavour.
An apricot gelato inspired by the Italian flavour albicocca. It should taste sunny, gently tart and intensely fruity.
A chocolate-hazelnut gelato inspired by bacio, meaning kiss, with hazelnut pieces and cocoa depth.
A banana ice cream with chocolate, strawberry ripple and nutty crunch inspired by the classic banana split sundae.
A Japanese-inspired ice cream made with roasted black sesame paste. It should taste nutty, toasted and slightly savoury.
A citrus sorbet made with blood orange juice and zest. In Italian, arancia rossa means blood orange and gives a ruby, bitter…
A creamy cheesecake-style ice cream rippled with blueberry compote and biscuit crumbs. The Italian gelato-style idea is mirt…
A southern American-style ice cream with toasted buttered pecans. Toasting the nuts deeply prevents them tasting flat once f…