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Zabaglione Gelato | Magnolia Days

Zabaglione Gelato

Zabaglione Gelato is a delightful frozen treat with the flavor of a popular Italian custard dessert. Serve with berries or your favorite gelato toppings.
Course Dessert
Cuisine Italian
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Author Renee Dobbs


  • 1/2 cup granulated sugar
  • 5 egg yolks
  • 1 1/2 cups whole milk
  • 1 cup heavy whipping cream
  • 1/4 cup Marsala wine
  • 1 teaspoon vanilla extract


  1. In a medium bowl, whisk together sugar and egg yolks until lighter in color, about 2 minutes.
  2. In a saucepan over medium heat, bring milk and cream to just a simmer (it begins to bubble at the edges - do not boil).
  3. Use a ladle to add a little of the cream to the egg yolks/sugar. Whisk constantly while adding. Continue adding cream until at least half has been mixed in. Add the mixture back to the pan and whisk to combine.
  4. Over medium heat and stirring constantly, cook mixture until it reaches 175°F.
  5. Pour mixture into a medium bowl. Stir in Marsala and vanilla.
  6. Cover mixture directly on top with plastic wrap to prevent a skin from forming. Cool to room temperature then chill overnight.
  7. Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer gelato to a container, cover, and place it in the freezer for at least 4 hours or overnight.

Recipe Notes

Time stated is hands-on and does not include cooling and chilling base or freezing after churning.