No ice cream machine is needed to prepare Chef John's frozen zabaglione recipe with dry Marsala that's full of rich flavor and smooth, creamy texture.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
298 Calories
Recipe Instructions
Step 1
Whisk Marsala wine, sugar, egg yolks, and salt together in a metal bowl.
Step 2
Set the bowl over medium-low heat or over a pan of simmering water; hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other hand. Continue cooking until mixture is very thick and reaches the ribbon stage, about 10 minutes.
Step 3
Meanwhile, fill a large bowl with ice and cold water. Remove custard from heat; set the bowl in the ice bath to cool completely, whisking occasionally, 20 to 30 minutes.
Step 4
Whisk cold cream in a separate chilled bowl until soft peaks form. Fold into the cooled custard until just barely combined; do not overmix.
Step 5
Transfer to a chilled airtight freezer container, press 1 piece of plastic wrap directly onto top of custard, and seal container. Freeze until firm, 4 hours to overnight.
