Gelato al zabajone

Gelato al zabajone

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

Zabajone, which is also known as zabaglione or zabaione, is a classic Italian dessert made by whisking egg yolks and sugar over heat to create an airy, thickened custard.

A zabajone is the same as a French sabayon, but with the addition of sweet wine, usually marsala. The warm custard is served as a dessert or as a sauce over cakes and pastries. I like to use it as the base for gelato.

Domestic

Ingredients

Quantity Ingredient
535g milk
55g cream
100g egg yolks
130g sugar
100g sweet marsala wine
40g skim milk powder
35g dextrose
5g stabiliser

Method

  1. Mixing

    Put the milk and cream in a double boiler over a medium heat.
  2. To make a cold sabayon, use an electric beater (or hand whisk) to whisk the egg yolks for 2 minutes, or until pale in colour. Slowly add the sugar and continue whisking until thick and pale. Once combined, slowly add the marsala and whisk constantly until the mixture is very thick, has increased in volume and holds a trail when the beaters are lifted. Set the sabayon aside.
  3. Put the remaining powders in a bowl and mix until combined. When the milk and cream hit 40°C, whisk in the powders and bring the mixture up to 75°C.
  4. Slowly pour the mixture into the cold sabayon, whisking constantly. When fully combined, pour the entire mixture back into the double boiler and heat to 75°C. Keep the mixture at 75°C for 15 minutes, whisking every 5 minutes.
  5. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  6. Churning

    Turn on your gelato maker so it begins the freezing process.
  7. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  8. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  9. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
535g milk
55g cream
100g egg yolks
100g sweet marsala wine
130g sugar
40g skim milk powder
35g dextrose
5g stabiliser

Method

  1. Mixing

    Put the milk, cream, egg yolks and marsala in a pasteuriser and select medium pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the milk, cream and egg yolk mixture hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 75°C and hold for 15 minutes, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the gelato should be around –11°C to –13°C.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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