The zabaglione ice cream is very good, has a full flavor and texture soft And creamy. Preparing it takes a little longer than other ice creams because of the eggnog, which will be added to the mixture. A amazing dessert for those who love natural ice cream, homemade with quality ingredients!
Ingrediants
- 500 g of fresh whole milk
- 70 g of sugar
- 70 g of cream
- 60 g of yolk
FOR THE BASE
- 100 g of egg yolks
- 100 g of sugar
- 100 g of Marsala
For 300 g of eggnog
Prepare a real zabaglione ice cream it requires more steps than cream ice cream or yogurt ice cream, it is in fact necessary to prepare the zabaglione cream. The result, however, is extraordinary: the intense flavor of the ice cream and the soft and creamy consistency.
To get a good result you need to follow some rules. Meanwhile in the preparation of creams the fresh whole milk, don’t try it with the skim one. They must be respected temperatures that the compounds must reach on the fire and i cooling times of the blends. And as far as the result is concerned, a rule above all: good ice cream will never leave you thirsty after having tasted it.
The zabaglione ice cream can be served with a few wafers or cat’s tongue, but bear in mind that it has an important consistency, in truth, nothing else is needed to enhance it.
This recipe uses a home ice cream maker with compressor. When you start stirring the ice cream in the ice cream maker, follow this advice: put the glasses in which you want to serve the zabaglione ice cream in the freezer, especially on hot summer days the ice cream will remain more compact for longer.
OTHER DELICIOUS RECIPES: Hazelnut ice cream, Chocolate ice cream, Chocolate sorbet
How to prepare: Eggnog ice cream
- Execution
- average
- Preparation time
- 45 min
- Resting place
- fridge
- Rest time
-
2h
- Portions
-
5 – 6
How to prepare: Eggnog ice cream
To prepare the zabaglione ice cream you need 300 g of zabaglione that you will prepare first. Work the egg yolks with the sugar, with a manual or electric whisk, until they have reached the classic soft and foamy consistency. At that point add the Marsala, little by little, continuing to mix.
When the Marsala is completely incorporated and the mixture homogeneous, heat it on the fire in a bain-marie. With a kitchen thermometer, check that the temperature does not exceed 85 °. Remove from heat and allow to cool completely.
Now move on to preparing the base for the ice cream. In a saucepan, heat the milk and cream until bubbles form along the edge of the saucepan: do not bring to a full boil. While the liquids are heating up, in a bowl whisk the egg yolks and sugar, once again until you get a soft and fluffy cream.
Place the freshly prepared cream in a pan together with the cooled zabaglione and beat with a whisk or an immersion blender. Now add the liquids (milk and cream) that you have previously heated, do it on the heat and slowly and without ceasing to blend. The mixture must reach 85 ° in temperature. At that point, turn off the heat and let it cool completely, first out of the refrigerator and then in the fridge, covering the bowl in which you have placed the mixture with cling film.
Pour the mixture into the ice cream maker and let it stir for the time necessary to obtain a compact and silky zabaglione ice cream.
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