Zabaglione ice cream

Zabaglione ice cream

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

Zabaglione ice cream

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

  • Serves icon Makes around 1 litre (serves 8)
  • Time icon 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

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

  1. Soak the sultanas in the marsala overnight.
  2. 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.
  3. 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.
  4. Churn in an ice cream machine until softly frozen, then freeze until solid.

Nutrition

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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