Zabaione Gelato

Ingredients

• 6 large egg yolks 6 large egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) sweet Marsala wine 1/2 cup (120ml) sweet Marsala wine
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 28g, 25g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a heatproof bowl, whisk together the egg yolks, sugar, Marsala wine, and cornstarch until well combined.
2. 2.
   In a saucepan, heat the milk and heavy cream over medium heat until it begins to simmer. Remove from heat.
3. 3.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 8-10 minutes.
5. 5.
   Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.
6. 6.
   Once cooled, cover the custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
7. 7.
   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. 8.
   Transfer the gelato to a lidded container and freeze for at least 4 hours or until firm.
9. 9.
   Serve the zabaione gelato in bowls or cones, garnished with a sprinkle of cocoa powder or a drizzle of chocolate sauce if desired.

Treat your ingredients with care...

• Egg yolks — Make sure to use fresh eggs and separate the yolks carefully to avoid any traces of egg whites, as they can affect the texture of the custard.
• Marsala wine — Choose a good quality sweet Marsala wine for the authentic flavor. If you prefer a non-alcoholic version, you can substitute it with grape juice or apple juice.
• Cornstarch — The addition of cornstarch helps stabilize the custard and prevent ice crystals from forming during freezing. It ensures a smoother texture in the final gelato.

Tips & Tricks

• For a more intense flavor, you can add a splash of rum or brandy to the custard mixture.
• To prevent a skin from forming on the custard while cooling, place a piece of plastic wrap directly on the surface of the custard.
• If you don't have an ice cream maker, you can pour the custard into a shallow container and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• Experiment with different toppings such as crushed amaretti cookies, chopped nuts, or fresh berries to enhance the flavor and add texture to your zabaione gelato.
• To achieve a lighter gelato, you can fold in whipped cream before freezing the custard.

Serving advice

Serve the zabaione gelato in chilled bowls or cones to fully enjoy its creamy texture. For an elegant presentation, garnish each serving with a sprinkle of cocoa powder or a drizzle of chocolate sauce. Pair it with a crisp biscotti or a slice of panettone for a delightful Italian dessert experience.

Presentation advice

To elevate the presentation of your zabaione gelato, consider serving it in elegant glass dessert bowls or martini glasses. You can also garnish each serving with a fresh mint leaf or a small dollop of whipped cream for an extra touch of sophistication.