For an extra touch of flavor, consider adding a teaspoon of vanilla extract or a pinch of grated nutmeg to the zabaglione base. Serve with fresh berries, sliced peaches, or a drizzle of balsamic glaze for a stunning presentation. If you don't have Marsala wine, you can substitute with another sweet dessert wine, such as Moscato or Vin Santo. Chilling all your tools (bowl, whisk) before whipping the cream helps it whip up faster and hold its shape better. For a richer flavor, use pasteurized egg yolks.
Frozen Zabaglione
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME4 hrs 40 mins
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SERVING6 People
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VIEWS9
Transform the classic Italian dessert into a delightful frozen treat! This Frozen Zabaglione boasts an incredibly smooth and creamy texture, defying the typical icy consistency of homemade frozen desserts. Perfect on its own or paired with fresh fruit, it's an elegant and effortless way to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol259 mg
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Protein4 g
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Saturated Fat11 g
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Sodium51 mg
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Sugar19 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a heatproof metal bowl, whisk together the Marsala wine, sugar, egg yolks, and salt. (2 minutes)
02
StepSet the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture thickens and coats the back of a spoon, reaching the 'ribbon stage'. This should take about 8-10 minutes.
03
StepPrepare an ice bath in a large bowl. Remove the zabaglione from the heat and place the bowl in the ice bath. Whisk occasionally, allowing the custard to cool completely. (20-30 minutes)
04
StepIn a separate chilled bowl, whip the cold heavy cream until soft peaks form. (5 minutes)
05
StepGently fold the whipped cream into the cooled zabaglione base until just combined. Be careful not to overmix, as this can deflate the cream. (3 minutes)
06
StepTransfer the mixture to a chilled, airtight freezer-safe container. Press a piece of plastic wrap directly onto the surface of the zabaglione to prevent ice crystals from forming. Seal the container. (2 minutes)
07
StepFreeze until firm, approximately 4 hours to overnight.
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RECIPE REVIEWS
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Macey Doyle
Jul 1, 2025This recipe is amazing! So easy to follow, and the result is just divine.
Rachelle Balistreri
Jun 29, 2025My family loved this. It's become a new favorite dessert.
Fritz Collins
Jun 29, 2025I used Vin Santo instead of Marsala, and it was delicious!
Ignacio Kuphal
Jun 27, 2025This recipe is a keeper! Thank you for sharing!
Chanel Lemke
Jun 26, 2025The ice bath is key! Don't skip it! My first batch was a bit icy, but the second one was perfect after using the ice bath.
Alfredo Schumm
Jun 26, 2025I was skeptical about making ice cream without a machine, but this turned out perfectly creamy!
Easton Corwin
Jun 26, 2025I added a splash of Grand Marnier, and it elevated the flavor even more!