Zabaglione gelato

Zabaglione gelato

Gelato allo zabaglione

By
From
PIDAPIPÓ
Makes
1 kg

Not everybody knows what zabaglione is but they should do, because it’s delicious! The people who do know about it can’t get enough. It’s rich and creamy and is flavoured with marsala, kind of like a vanilla ice cream on steroids.

Ingredients

Quantity Ingredient
80g caster sugar
20g dextrose
10g skim milk powder
2.5g carob bean powder
385g milk
195g pouring cream

Zabaglione sauce

Quantity Ingredient
120ml marsala
90g egg yolk
90g caster sugar

Method

  1. To make the zabaglione sauce, add all the sauce ingredients to a heatproof bowl set over a saucepan of lightly simmering water. Whisk continuously until the mixture is foamy and thick enough to coat the back of a spoon (be careful not to overcook it – you don’t want scrambled egg here!). Remove from the heat and set aside to cool.
  2. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  3. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  4. Pour the milk and cream into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C.
  5. Remove from the heat, add the zabaglione sauce and blend with a hand-held blender to combine, then pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  6. Turn on your gelato maker so it begins the freezing process.
  7. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
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