• Zabaglione Gelato

    2 votes
    Zabaglione Gelato
    Prep: 8 min Cook: 3 hours Servings: 3
    by Evelyn Scott
    106 recipes


    • 4 large egg yolks
    • 1/2 cup sugar
    • 1 cup whole milk
    • 1 cup heavy whipping cream
    • 6 tablespoons imported dry Marsala Wine
    • 2 tablespoons dark rum
    • 1 teaspoon vanilla extract


    1. Whisk yolks and sugar in medium bowl until thick, about 2 minutes.
    2. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges.
    3. Gradually whisk hot milk mixture into yolk mixture; return to saucepan.
    4. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170 degrees F, about 6 minutes.
    5. Immediately pour custard through sieve set over another medium bowl.
    6. Stir Marsala wine, rum, and vanilla into custard.
    7. Cover; refrigerate at least 3 hours.
    8. Process custard in ice cream maker.
    9. Transfer gelato to container.
    10. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.) Makes about 3 and 1/2 cups.

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