Zabaione Gelato is a rich frozen version of the classic Italian custard made with egg yolks, sweet Marsala wine, whole milk and heavy cream. Prep takes 15 minutes with a 3-hour chill before churning. Plan for about 5 hours total including the final 2-hour freeze before serving.
The key step is cooking the zabaione over a double boiler rather than direct heat. Whisking the yolks, sugar and Marsala over simmering water until the mixture hits 160°F is what builds the thick, airy texture before the dairy goes in. Rush that step and the base comes out thin.
My grandmother used to make zabaione the old way, just a glass of Marsala, some yolks and a pot of hot water. It never occurred to me to freeze it until I had too much base left over one afternoon. Now I make it this way on purpose.
Zabaione Gelato (Marsala Wine Custard)
6
servings15
minutes4
hours45
minutes5
hoursZabaione Gelato (Marsala Wine Custard) yields creamy, rich scoops packed with sweet Marsala wine, egg yolks, and heavy cream. Ready in five hours, this classic frozen dessert is a fantastic make-ahead treat for weekend dinner parties.
Ingredients
6 large egg yolks
150g granulated sugar
120ml sweet Marsala wine
240ml whole milk
240ml heavy cream
1 tsp vanilla extract
1 pinch fine sea salt
Directions
- 1. Whisk the Eggs: In a heatproof bowl, whisk the egg yolks and granulated sugar until pale and thick.
- 2. Cook the Zabaione: Place the bowl over a saucepan of gently simmering water. Slowly whisk in the Marsala wine and continue whisking until the mixture reaches 160°F (71°C) and thickens.
- 3. Prepare the Base: Remove the bowl from the heat. Stir in the whole milk, heavy cream, vanilla extract, and salt.
- 4. Chill the Mixture: Cover the bowl and refrigerate the base for at least 3 hours, or until completely cold.
- 5. Churn the Gelato: Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until it resembles thick soft serve.
- 6. Freeze and Serve: Transfer the gelato to an airtight container and freeze for another 2 hours to firm up before scooping.
FAQ
Can I substitute the Marsala wine? Sweet Marsala is what gives this gelato its flavor. If you can’t find it, a dry sherry or a light vin santo works as a substitute. Avoid dry Marsala since it doesn’t have the same sweetness and depth the recipe needs.
Do I really need a thermometer? It helps. Cooking to exactly 160°F ensures the eggs are safe and the texture is right. Without one, look for the mixture to triple in volume and coat the back of a spoon thickly. If it starts to look curdled, you’ve gone too far.
Can I cook the zabaione directly in the saucepan instead of over a double boiler? Not recommended. The double boiler keeps the heat gentle and even, which is what lets the mixture thicken slowly without the eggs scrambling. Direct heat is too aggressive and the yolks will cook unevenly.
How long does the gelato keep in the freezer? Up to two weeks in an airtight container. Press plastic wrap directly onto the surface before sealing to prevent ice crystals from forming. Let it sit at room temperature for 5 minutes before scooping if it comes out very firm.
What pairs well with Zabaione Gelato? Zabaione and tiramisu share the same flavor roots, so serving this alongside Stanley Tucci’s Tiramisu makes a lot of sense. If you want a second gelato flavor on the table, Crema Gelato is a natural pairing since it has a similar custard base without the wine.
