Reviews
Add Rating & Review
Back to Zabaglione Gelato
All Reviews for Zabaglione Gelato
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
8 large egg yolks
1/2 cup sugar
Pinch of salt
3/4 cup marsala wine
2 cups heavy cream
Cook's Notes
For best flavor, soften it slightly in the refrigerator before serving.
Gallery
Recipe Summary
Yield: Makes about 1 quart
Gallery
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 8 large egg yolks
- 1/2 cup sugar
- Pinch of salt
- 3/4 cup marsala wine
- 2 cups heavy cream
Directions
Combine egg yolks, sugar, salt, and marsala in a large mixing bowl. Bring a large saucepan of water to a boil and turn off heat. Set bowl over saucepan and whisk vigorously until thick, doubled in volume, and hot, 3 to 5 minutes.
Remove bowl from heat and set in an ice bath. Continue to whisk until zabaglione is cold. Whip cream until soft peaks form, then fold into custard. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in a plastic container.
Cook's Notes
For best flavor, soften it slightly in the refrigerator before serving.
Cook’s Notes
For best flavor, soften it slightly in the refrigerator before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Zabaglione Gelato
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Zabaglione Gelato
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
