This is a print preview of "Zabaglione Gelato" recipe.

Zabaglione Gelato Recipe
by Evelyn Scott

Zabaglione Gelato
Rating: 4/5
Avg. 4/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 3 cups


  • 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.