Best 5 Frozen Zabaglione Recipes
Indulge in the creamy delight of frozen zabaglione, a delectable dessert that combines the richness of egg yolks, sugar, and sweet wine, transformed into a frozen treat. This classic Italian dessert is elevated with the addition of whipped cream and a touch of vanilla, creating a symphony of flavors and textures that will tantalize your taste buds. Discover the art of crafting this frozen delight with our comprehensive guide, featuring three variations: a traditional zabaglione, a coffee-infused twist, and a refreshing lemon-scented version. Each recipe offers a unique flavor profile, ensuring that every spoonful is a delightful journey.
**Traditional Frozen Zabaglione:** Experience the timeless flavors of classic zabaglione, where the harmonious blend of egg yolks, sugar, and Marsala wine takes center stage. This recipe stays true to the traditional method, resulting in a smooth and luscious concoction that is sure to impress.
**Coffee Frozen Zabaglione:** Elevate your frozen zabaglione with the rich and aromatic notes of coffee. This variation incorporates freshly brewed coffee into the zabaglione mixture, adding a delightful depth of flavor. Coffee aficionados will delight in this unique twist that takes the dessert to new heights.
**Lemon Frozen Zabaglione:** Experience the bright and refreshing flavors of lemon in this delightful variation. The addition of lemon zest and juice infuses the zabaglione with a burst of citrusy goodness, creating a light and airy dessert perfect for those who prefer a tangy treat.
No matter which variation you choose, our guide will provide you with step-by-step instructions, ensuring that you can easily create this delectable frozen dessert at home. Gather your ingredients, prepare your kitchen, and embark on a culinary journey that will leave you and your loved ones craving for more.
FROZEN ZABAGLIONE
If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
- Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
- Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
- Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
- Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 22.1 g, Cholesterol 259.2 mg, Fat 19.1 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.3 mg, Sugar 18.9 g
FROZEN ITALIAN ZABAGLIONE TART WITH MARSALA-LEMON SAUCE
Categories Milk/Cream Food Processor Egg Dessert Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind amaretti cookies in processor (makes about 1 1/2 cups crumbs). With processor running, gradually add melted butter and process until crumbs begin to stick together. Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until pale golden, about 6 minutes. Cool. Gently press up bottom of pan just to loosen crust from sides (do not remove from pan). Place crust in freezer.
- For filling:
- Soak currants in 1/2 cup Marsala in small bowl for 1 hour.
- Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl. Set bowl over saucepan of rapidly simmering water and whisk until candy thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla and nutmeg. Refrigerate zabaglione until cool, whisking occasionally, about 20 minutes.
- Beat cream in bowl to stiff peaks. Add zabaglione and beat just until smooth. Drain currants and fold into zabaglione (reserve Marsala for another use). Place in freezer until slightly stiffened but not frozen, about 1 hour.
- Spoon zabaglione cream into crust, mounding in center. Freeze until almost firm, about 2 hours. Cover and freeze until firm, at least 6 hours or overnight.
- For sauce:
- Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to generous 2/3 cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool slightly. (Can be prepared 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
- Remove tart from pan. Transfer tart to platter. Arrange strawberries around top edge of tart. Cut into wedges. Serve, passing warm sauce separately.
FROZEN RASPBERRY ZABAGLIONE ON MERINGUES WITH CHOCOLATE SAUCE
Steps:
- For Zabaglione:
- Puree raspberries and juices in blender. Strain puree into bowl, pressing hard on fruit to release all pulp and juices. Mix 2 tablespoons corn syrup into puree. Cover and refrigerate while preparing zabaglione.
- Combine 8 egg yolks, sugar, Grand Marnier and orange juice concentrate in large bowl. Using electric mixer, beat yolk mixture 1 minute. Set bowl over large saucepan of simmering water and beat yolk mixture at high speed until very thick and thermometer registers 160°F, about 12 minutes.
- Place bowl over larger bowl filled with ice and water and cool zabaglione, whisking occasionally, about 15 minutes. Fold in 3/4 cup raspberry puree. Transfer to covered container and freeze. (Can be prepared 2 days ahead.)
- For Sauce:
- Stir chopped chocolate, corn syrup, 1 tablespoon water and 1/2 cup plus 3 tablespoons raspberry puree in heavy medium saucepan over low heat until chocolate melts and sauce is smooth. Cover and refrigerate. (Can be made 2 days ahead.)
- For Meringues:
- Preheat oven to 200°F. Line large baking sheet with foil; grease foil lightly. Using electric mixer, beat 3 egg whites and 1/4 teaspoon cream of tartar in large bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Fold in half of toasted almonds.
- Drop meringue in 8 mounds onto prepared sheet. using back of spoon, make indentation in each mound. Sprinkle meringues with remaining toasted almonds. Bake 1 hour. Turn off oven, leave oven door closed and let meringues dry in oven overnight.
- Place meringues on platter and fill each with large scoop of zabaglione. Wrap meringues tightly and freeze at least 8 hours and up to 1 day.
- Rewarm chocolate sauce over low heat. Place each filled meringue on plate. Spoon warm chocolate sauce over and serve immediately.
PRALINE BASKETS WITH FROZEN ALMOND ZABAGLIONE
Steps:
- Prepare the praline baskets and set aside.
- Use a heavy, deep, preferably round-bottom mixing bowl to prepare this dessert.
- Put the yolks in the bowl and add the sugar and water. Set the bowl in a basin of simmering water or over a very low flame and beat as vigorously as possible with a wire whisk. Beat until the mixture is quite foamy and thickened. Immediately beat in the almond- or hazelnut-flavored liqueur.
- Place the bowl in a basin of cold water containing ice and continue beating until cool.
- Whip the cream until stiff. Add one-third of the whipped cream to the sauce and beat it in. Fold in the remaining cream. Spoon the mixture into a metal or glass dish and place in the freezer. Let stand until frozen. Scoop equal portions of the zabaglione into the praline baskets and serve.
FROZEN ESPRESSO ZABAGLIONE
Zabaglione (or Zabaione) is a classic Italian dessert custard, but is basically nothing more than egg yolks whipped with sugar, usually served warm or at room temperature. It is typically flavored with sweet Marsala wine, which has a caramel-like flavor, but other wines or liqueurs may be substituted for variation. In this version, espresso coffee and Cognac are used, and the zabaglione is frozen for several hours or overnight. It's an easy way to make gelato at home, with a light airy texture.
Provided by David Tanis
Categories lunch, dessert
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in espresso and Cognac, then place bowl over double boiler. (For a makeshift double boiler, put 3 inches of water in a saucepan approximately the same size as bowl. Put the saucepan on stove, bring the water to a boil, then reduce heat to a rapid simmer.)
- Whisk rapidly until egg yolk mixture is warmed through. Continue whisking as the mixture begins to thicken. After 2 minutes or so it should have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for a minute more.
- Pour custard into individual demitasse cups or into a serving dish. Cover with plastic wrap and freeze for several hours or overnight.
- Remove from freezer 10 minutes before serving. Dust with cocoa powder and powdered sugar if desired.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 13 grams
Tips:
- Use fresh, high-quality ingredients. Fresh egg yolks, sugar, and Marsala wine will make all the difference in the flavor of your zabaglione.
- Cook the zabaglione slowly and carefully over low heat. Do not let it boil, as this will cause it to curdle.
- If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water.
- Use a whisk to constantly stir the zabaglione as it cooks. This will help to prevent it from curdling.
- If your zabaglione does curdle, don't panic. Simply remove it from the heat and whisk in a little bit of cold water until it smooths out.
- Serve the zabaglione immediately, or chill it in the refrigerator for later use.
Conclusion:
Frozen zabaglione is a delicious and versatile dessert that can be enjoyed in many different ways. It can be served as a simple dessert on its own, or used as a topping for cakes, pies, and other desserts. It can also be used as a filling for profiteroles, éclairs, and other pastries. No matter how you choose to serve it, frozen zabaglione is sure to be a hit with your family and friends.
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