Zabaione Ice Cream

Fortified dry marsala imparts a caramelized sweetness and gives this rich and creamy dessert a smooth and buttery finish.

Zabaione Ice Cream

William Hereford

Active Time:
20 mins
Chill Time:
1 day
Total Time:
1 day 6 hrs 20 mins
4 to 6 servings

Zabaione, also known as zabaglione, is a classic Italian dessert made by whisking together egg yolks, sugar, and sweet Marsala wine over a heat until it becomes creamy. The resulting custard-like cream is typically served warm in a glass with fresh fruit or used as a filling for pastries. It’s the Marsala, a fortified wine produced in a town in Sicily by the same name, that gives this frozen treat distinct boozy flavor and sweetness. At their Buenos Aires restaurant El Preferido, Guido Tassi and Martin Lukesch have taken classic Zabaione to an entirely new level by transforming it into ice cream. Heavy cream, added to the ingredient egg yolks, sugar, and dry Marsala wine lineup, created a richer, creamier texture, but still allows the dessert's buttery finish, and notes of caramel and dried fruit to come through. After heating and whisking the mixture to an ethereal and voluminous state, it’s churned in an ice cream maker until it reaches a soft-serve consistency. The end result is a decadent and dreamy treat. This ice cream is wonderful on its own, but it also will shine served with fresh stone fruits or pound cake.


  • 8 large egg yolks

  • 3/4 cup granulated sugar

  • 1/2 cup dry Marsala (such as Cantine Intorcia Dry Marsala)

  • 1/4 teaspoon kosher salt

  • 2 cups heavy cream

  • 1 cup whole milk


  1. Whisk together egg yolks, sugar, Marsala, and salt in a medium saucepan until thoroughly blended. Cook over low, whisking constantly, until mixture thickens and registers 170°F, 4 to 6 minutes. Remove from heat, and immediately pour Marsala mixture through a fine wire-mesh strainer into bowl of a food processor.

  2. Add heavy cream and milk to Marsala mixture in bowl of food processor. Process until well combined, about 20 seconds, stopping to scrape down sides of bowl as needed.

  3. Transfer Marsala mixture to an airtight container; cover and refrigerate 24 hours.

  4. Pour Marsala mixture into frozen freezer bowl of an electric ice cream maker; proceed according to manufacturer’s instructions for soft-serve consistency. Transfer to a shallow container; cover and freeze until firm, about 6 hours.

To make ahead

Ice cream can be made up to 2 weeks in advance and stored in an airtight container in the freezer.

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