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Frozen Zabaglione
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
280 minutes
Make decadent frozen zabaglione without an ice cream machine - rich, creamy, and no fuss.
Ingredients:
  • 6 large egg yolks
  • 0.5 cup white sugar
  • 0.66666668653488 cup dry Marsala wine
  • 1 cup cold heavy cream
Instructions:
  • In a metal bowl, blend egg yolks, salt, sugar, and Marsala wine with a whisk until smooth.
  • Place the bowl over medium-low heat or a double boiler. Hold the bowl with a towel or pot-holder in one hand and whisk constantly with the other hand. Cook until the mixture is very thick and reaches the ribbon stage, approximately 10 minutes.
  • Cool the custard completely by placing it in an ice bath, stirring occasionally, for 20 to 30 minutes.
  • Whisk cold heavy cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the cooled custard until just combined; avoid overmixing.
  • Transfer the mixture into an airtight container, seal it with plastic wrap, and freeze until firm for at least 4 hours or overnight.

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