Zabaglione Gelato Recipes

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ZABAGLIONE WITH BERRIES



Zabaglione With Berries image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.

ZABAGLIONE GELATO



Zabaglione Gelato image

Categories     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Frozen Dessert     Fortified Wine     Marsala     Spring     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

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

Steps:

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

GELATO



Gelato image

Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!

Provided by OSTAFF1

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 4

Number Of Ingredients 4

2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar

Steps:

  • In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  • In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  • Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g

ZABAGLIONE GELATO



Zabaglione Gelato image

Marsala, a Sicilian fortified wine, is traditionally used to flavor zabaglione, a light dessert custard. In this recipe, rum is added for a more intense flavor. Can't wait to try this recipe.

Provided by BLUE ROSE

Categories     < 4 Hours

Time 3h35m

Yield 3 1/2 cups

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 492.2, Fat 32.6, SaturatedFat 18.8, Cholesterol 339.9, Sodium 64.5, Carbohydrate 35.1, Sugar 32.7, Protein 6.7

ZABAGLIONE



Zabaglione image

Provided by Alton Brown

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 5

6 large egg yolks
1/2 cup sugar
1/2 cup Marsala
Pinch kosher salt
Fresh berries, for serving, optional

Steps:

  • Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
  • Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
  • Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
  • Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

FROZEN ZABAGLIONE



Frozen Zabaglione image

If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes

Time 4h40m

Yield 6

Number Of Ingredients 5

6 large egg yolks
1 pinch salt
½ cup white sugar
⅔ cup dry Marsala wine
1 cup cold heavy cream

Steps:

  • Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
  • Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
  • Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
  • Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
  • Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 22.1 g, Cholesterol 259.2 mg, Fat 19.1 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.3 mg, Sugar 18.9 g

ZABAGLIONE GELATO



Zabaglione Gelato image

This is a frozen version of the Italian custardflavored with marsala wine.

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 5

8 large egg yolks
1/2 cup sugar
Pinch of salt
3/4 cup marsala wine
2 cups heavy cream

Steps:

  • Combine egg yolks, sugar, salt, and marsala in a large mixing bowl. Bring a large saucepan of water to a boil and turn off heat. Set bowl over saucepan and whisk vigorously until thick, doubled in volume, and hot, 3 to 5 minutes.
  • Remove bowl from heat and set in an ice bath. Continue to whisk until zabaglione is cold. Whip cream until soft peaks form, then fold into custard. Freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

ZABAGLIONE WITH FRESH BERRIES



Zabaglione With Fresh Berries image

Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.

Provided by NcMysteryShopper

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

5 large egg yolks
1/3 cup sugar
1/3 cup dry marsala or 1/3 cup sweet marsala wine
5 1/4 cups blueberries (berries can be mixed if desired) or 5 1/4 cups quartered strawberries (berries can be mixed if desired)

Steps:

  • Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
  • Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
  • Serving Size: 1/2 cup zabaglione with 2/3 cup berries.

Nutrition Facts : Calories 230.6, Fat 6.6, SaturatedFat 2.1, Cholesterol 262.2, Sodium 13.1, Carbohydrate 36.1, Fiber 10, Sugar 26.1, Protein 6

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