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Zabaglione ice cream

Name: Zabaglione ice cream
Prep time: 20 min
Total time: 20 min
Yield: Makes around 1 litre (serves 8)
Cuisine: Italian recipes
Ingredients: 30g sultanas; 175ml sweet marsala wine; 4 large free-range egg yolks; 100g caster sugar; 150ml whole milk (preferably gold top); 350ml double cream

Published: 11 May 15
Updated: 18 Mar 24

An ice cream version of the Italian dessert recipe. The perfect end to a dinner party, with its juicy marsala-soaked sultanas.

See our classic zabaglione recipe too – it’s such a light, frothy end to a meal.

Easy
April 2015

Test kitchen approved

Makes around 1 litre (serves 8)
Hands-on time 20 min, plus overnight infusing, churning and freezing

An ice cream version of the Italian dessert recipe. The perfect end to a dinner party, with its juicy marsala-soaked sultanas.

See our classic zabaglione recipe too – it’s such a light, frothy end to a meal.

Nutrition: per serving

Calories: 340kcals
Fat: 27g (15.9g saturated)
Protein: 2.9g
Carbohydrates: 17.7g (17.7g sugars)
Fibre: 0.1g
Salt: 0.1g

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Ingredients

30g sultanas
175ml sweet marsala wine
4 large free-range egg yolks
100g caster sugar
150ml whole milk (preferably gold top)
350ml double cream

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Method

Soak the sultanas in the marsala overnight.
The next day, beat the egg yolks and sugar using an electric mixer for 2 minutes until pale and frothy. Gently heat the milk and cream in a saucepan until steaming, then whisk into the egg mixture using a wooden spoon until combined.
Return the mixture to the cleaned pan and heat gently, stirring, until the mixture lightly coats the back of the spoon. Strain into a bowl, stir through the marsala and raisins, then cover with cling film touching the surface. When cool, chill for around 3 hours.