Frozen Zabaglione

Rich, creamy, and utterly decadent, this Frozen Zabaglione is an Italian-inspired dessert that will transport your taste buds to the Tuscan countryside.

With its silky smooth texture and deep, velvety flavor, this frozen treat is the perfect way to cap off a summer evening or special occasion.

Ready Time

15 mins

Yields

6 servings

Ingredients

4 large egg yolks
1/2 cup granulated sugar
1/2 cup Marsala wine
1/4 cup heavy cream
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract

Instructions

In a medium-sized mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy, about 2 minutes. In a separate bowl, whisk together the Marsala wine, heavy cream, and kosher salt until well combined.

Slowly pour the Marsala mixture into the egg yolk mixture, whisking constantly to prevent scrambling the eggs.

Whisk in the vanilla extract until fully incorporated. Pour the mixture into an 8-inch square baking dish or a 1-quart metal loaf pan, cover with plastic wrap, and place it in the freezer.

Every 30 minutes, remove the mixture from the freezer and use a fork to scrape the mixture and break up any forming ice crystals.

This is called “tempering” and it will give your Frozen Zabaglione a smooth texture. Repeat the tempering process for 2-3 hours, or until the desired consistency is reached.

Once the Frozen Zabaglione has reached the desired consistency, scoop it into individual serving cups or cones and serve immediately.

Notes

Use room temperature egg yolks for easier whisking and a fluffier mixture.

Make sure to whisk constantly when adding the Marsala mixture to prevent scrambling the eggs.

For a creamier texture, temper the mixture more frequently, every 20 minutes or so.

Don’t over-temper, as it can make the mixture too smooth and icy.

If you’re unsure about the consistency, scoop a small amount into a separate container and let it sit at room temperature for a few minutes to see how it will set.

If it’s too soft, continue tempering and checking until you reach your desired consistency.

Frozen Zabaglione can be made ahead of time and stored in an airtight container in the freezer for up to 3 days.