Zabaglione is a creamy Italian dessert made with egg yolks, sugar and wine. Traditionally the wine used is Marsala, but for this recipe I substituted Grand Marnier, an orange-flavored liqueur. Gelato is Italy’s version of ice cream. It has less butterfat, is less solidly frozen than ice cream and melts in your mouth faster allowing you to taste the full creamy flavor immediately.
You will need:
6 extra-large egg yolks
½ cup sugar
½ cup Grand Marnier
2 cups heavy whipping cream
¼ cup sugar
1 tsp vanilla
Pinch of salt
In the top of a double-boiler or stainless steel bowl, beat the egg yolks and sugar together until thick and pale yellow. Stir in the Grand Marnier and whisk together until blended. Put the bowl over a pan of simmering water – not too hot or you will scramble the eggs – and constantly whisk until thick and doubled in volume.
You now have zabaglione and it can be served as is – warm, creamy and delicious. But, if you would like a frozen dessert continue on …
To make a zabaglione gelato – whip the cream, sugar, vanilla & salt together until medium thick. Fold the cream into the zabaglione and chill for 2 to 3 hours. Process in an ice cream machine for about 20 minutes. Transfer the mixture into a plastic container and freeze for at least 3 hours.