zabaglione gelato
- Number of Servings: 1
Ingredients
Light Cream 100 mL Egg Yolk, 30 gBrown Sugar, 30 gWine, Marsala Cooking Wine, 4 tbsp
Combine milk, egg yolks, sugar, Marsala, and salt in medium stainless steel bowl whisk to blend.
Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until thick and thermometer registers 160¢XF, about 5 minutes.
Remove bowl from over water. Whisk in remaining 1 cup milk.
Press plastic wrap onto surface of gelato base. Chill until cold, about 3 hours. T
ransfer gelato base to ice cream maker and process according to manufacturer's instructions.
Transfer gelato to container; cover and freeze. (All gelati can be made 3 days ahead. Keep frozen.)
Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until thick and thermometer registers 160¢XF, about 5 minutes.
Remove bowl from over water. Whisk in remaining 1 cup milk.
Press plastic wrap onto surface of gelato base. Chill until cold, about 3 hours. T
ransfer gelato base to ice cream maker and process according to manufacturer's instructions.
Transfer gelato to container; cover and freeze. (All gelati can be made 3 days ahead. Keep frozen.)
Nutritional Info Amount Per Serving
- Calories: 456.6
- Total Fat: 27.5 g
- Cholesterol: 436.9 mg
- Sodium: 426.8 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 0.0 g
- Protein: 7.5 g
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