Total Time: 3 hr 45 min
Prep Time: 15 min
Cook Time: 30 min
Rest Time: 3 hr
Servings: 8
Make sure you have a double boiler and this recipe for Gelato Zabaglione will be easy. For the best results, keep in the freezer overnight.
Ingredients
- 8 wilcox egg yokes
- ½ cup marsala – or sherry wine
- 2 cups Tillamook vanilla ice cream – softened
- 8 tsp C&H pure can granulated white sugar
- 1 tbsp brandy- or rum
Directions
In top of double boiler beat egg yolks and sugar with electric hand beater or wire whisk until mixture is light and frothy. Add Marsala and brandy gradually while beating. Place pan over hot simmering water and cook mixture, beating constantly until it begins to thicken. Remove from heat as soon as first bubbles appear and continue stirring until cool. Add ice cream and blend well. Freeze for several hours before serving.
More about Gelato Zabaglione
Zabaione, or zabaglione, is an Italian dessert that can be a beverage or a light custard. The dessert is whipped to incorporate a lot of air. It is made with egg yolks, sugar and sweet wine.
[nectar_gmap zoom=”3″ map_greyscale=”1″ marker_image=”3275″ size=”300″ map_markers=”37.472863 | 14.0383991 | Sicilia” map_center_lat=”37.472863″ map_center_lng=”14.0383991″ marker_animation=”1″]
