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Frozen zabaglione recipe

Frozen zabaglione recipe

Some people don’t have a big kitchen, or a lot of kitchen equipment. I think I have everything that’s available, and at some point, may start an equipment rental business to drum up some extra cash. I’ve had friends (French and American) desperate for things like angel food cake pans, muffin tins, rimmed baking sheets, and even an ice cream scoop in every possible size available. In fact, I have a whole drawer dedicated to just them, which is kind of crazy.

Frozen zabaglione recipe-7

I do, however, love having an ice cream maker. Not just because I wrote a book on ice cream, but because I really do like to make ice cream and they’re pretty minor investments. But for those that don’t have one (or even if you do), frozen zabaglione is a great no-churn option for pairing with all the delicious fruits and berries coming forth at the markets at the moment. A few baskets of ripe berries, a couple of mixing bowls and a whisk, and – voilà – you’ve got a luxurious frozen dessert.

Frozen zabaglione recipe

I am a sucker for fruits and berries, what they call in France, “pour la confiture.” Some vendors sell dented fruits and berries for making jam (confiture), and I find most of them perfectly acceptable for everything from making a strawberry sorbet or frozen yogurt, to eating just as-is. I don’t mind a few dents here and there, and as you can see, these berries were so ripe and juicy, and perfectly red all the way through, so I couldn’t resist buying four baskets of them the other morning.

Frozen zabaglione recipe

I am powerless to resist a bon marché (deal), and got to work on my berry bounty.

Frozen zabaglione recipe

I made a few pots of strawberry jam with the berries that didn’t look like they were going to last until the end of the day (a lot of French strawberries are especially fragile and don’t keep well). I am sure my French partner, who seems to be able to go through jam at an alarming rate on his morning toast, will be done with both jars by the end of the week. The rest I dedicated to serving with a frozen zabaglione, one of my favorite frozen desserts. It’s not only because it’s easy to make, but I love the flavor of the chilly, sweet wine flavoring a lightly textured scoop of frozen zabaglione.

Frozen zabaglione recipe

You can use any sweet dessert wine that suits you or that’s available. I’ve mentioned some suggestions in the headnote to the recipe, although it’ll work with Marsala, which is the base of the classic zabaglione. You do need to use alcohol in sabayon (or zabaglione) to make it scoopable. (Alcohol doesn’t freeze so gives the frozen zabaglione its silky texture.) If you ask if you can make it with something else, you’ll incur the wrath of 66 million French, or 59 million Italians.

recipe for Frozen Zabaglione

Frozen Zabaglione

This will work with any sweet dessert wine, such as late harvest Riesling, Beaumes de Venise, moscato, dry or sweet sherry, Tokaj, Barzac, or Montbazillac, although there are lots of others. (Avoid port, which will tint the zabaglione a color you might not find it as appealing as a clearer wine.) The good thing is that many dessert wines come in half-bottle sizes, so you don’t need to pull the cork on a large bottle. Sparkling wine, such as Champagne, cava, or prosecco can also be used. The alcohol keeps the sabayon from freezing too hard once frozen, and is necessary. Frozen zabaglione is lovely garnished with sugared berries, peaches or nectarines, or a compote of stewed plums. In the winter, it’s a good match with poached pears. To add a little crunch, crumble some amaretti cookies over the top or add a few toasted sliced almonds.
  • 6 large egg yolks
  • 3/4 cups (180ml) dessert wine
  • 1/2 cup (100g) sugar
  • 1 cup (240ml) heavy cream, softly whipped
  • a few drops fresh lemon juice
  • Make an ice bath by adding ice to a large bowl so it’s half-full with ice, and add a small amount of cold water.
  • In a large heatproof bowl, whisk together the egg yolks, wine, and sugar. Set the bowl over a saucepan of water that’s at a low boil and vigorously whisk the mixture. (You can also use a hand-held electric mixer.) It will become frothy, and after a few minutes, will start to thicken. It may take up to 8 minutes to reach the point where it’s done. It’s ready when you lift the whisk and the zabaglione holds its shape on the surface of the sauce in the bowl for a few seconds. Do not overcook it.
  • Remove the bowl from the heat and place the bowl in the ice bath. Gently stir the mixture over the ice bath infrequently to cool the zabaglione. (It may deflate a bit, which is normal.)
  • When at room temperature, fold in the whipped cream and the lemon juice. Transfer the mixture to a shallow container and put in the freezer, covered, for at least eight hours.

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    • Taste of France

    Oh, thank you for this! I don’t have an ice cream maker and I am kind of opposed to appliances, my much-used KitchenAid stand mixer notwithstanding. I lived in Africa for a couple of years with no running water or electricity, and no familiar foods–I had to make everything from scratch using very basic tools. And honestly, it worked out OK. But I’m not a professional chef and you are, so you have reason to have a drawer full of ice cream scoops.
    Anyway, I got all excited before by one of your ice cream recipes, only to be frustrated at the ice cream maker point. This time I can get some satisfaction!

    • Nadia

    I am going to make this right way for tomorrow lunch dessert. Not having an ice cream maker, I love this recipe. I have never bought an ice cream maker because I will be tempted to make it all the time, in every flavour imaginable, and will then no longer fit into my clothing. I once had a bread machine and had to give it away for that very reason. As you can see, willpower is not my strong point.

    • Maria del mar

    If I had the patience to make this! It looks so good!

    • Jennifer

    You are not the only one susceptible to a bon marché… thank you for this timely accompaniment to my impulse buy of Too Many Strawberries for Two People!

    • Denise Wright

    Can you use ice cream maker if available ?

    • Heidi

    Can an unlined copper bowl be used for this type or does it ruin the ice cream or the bowl. I have several because as you say they were “bon marché” and they are beautiful!

    I have never been to France but my pans and bowls were born there! Someday I hope…ah the flea markets and more…Love your blog!

    • Kim

    I haven’t tried this but wanted to take this opportunity to tell you that I think your “The Perfect Scoop” is in the Top 5 of the 100’s of cookbooks I’ve owned. Your Tiramisu Ice Cream is the best! Thanks!

      • Reeves

      I couldn’t agree more (and I own an embarrassing number of cookbooks). In fact, I didn’t realize I was such a huge fan of yours until I looked at my bookshelf and realized I owned every one of your cookbooks! The Perfect Scoop lives on our kitchen counter in the summer. The Strawberry Sour Cream Ice Cream is my absolute favorite, though my husband loves the Peanut Butter best. I’m making it this weekend for our cookout. Thanks for the great recipes and posting regularly!

    • David
    David Lebovitz

    Kim: Happy you like the book!

    Denise: I’ve not churned it in an ice cream machine. What would be the reason for doing that?

    Heidi: Copper bowls (like this French Mauviel, are often used to make zabaglione/sabayon, so yes, you can!

      • Dana

      I had the same question as Denise (and my reason would be just to speed along the process of freezing)?

    • Margaret Courneyea

    wow!! DAVID
    This is a keeper for sure.

    • Ateeka

    You had me at “frozen!” Thanks for such a super easy and luxurious summer recipe!

    • Helen B

    Looks delicious. Can one use Marsala or Madeira? Thank you.

    • italiangirlcooks

    Just realized I need to purchase your ice cream book. Embarrassed to say I never made Zabaglione, since I’m Italian…but it’s never too late – this will be my next project.

    • Joan

    Sorry to be pedantic, but confiture is feminine, so LA confiture and bon marché does not mean a deal, but inexpensive. A deal is Une bonne affaire.

      • Liz Wooster

      Did either of those two small errors in grammar and translation render the blog post unreadable or make the recipe impossible to follow? Just curious.

        • Joan

        Dear Liz,
        No, the blog post is not unreadable and the recipe is not impossible to follow: of course not, but if you (David) put words/expressions in French, at least try and get them right tfor those who realize the difference. Yes, I am pedantic. Sorry, that’s me.

    • June2

    As a child I was always so surprised by how much I loved strawberry ice cream since it wasn’t chocolate, haha. This looks great but I can’t do eggs/dairy so will make a vegan version!

    My other fav fruit ice cream is peach, is so much better than it seems it would be!

    • Heather Smoke

    These are probably some of my favorite photos you’ve taken, with the parfait glasses and berries in that beautiful warm light. :)

    • Beverly Held

    I love zabaglione and have ever since Marcella Hazen’s first cook book showed me how easy it is to make. Now I live near Monbazillaceach summer summer and drink this wonderful sweet wine often – in melons and with foie gras – I will be so happy to combine two favorites – thank you so much !

    • Alene

    I’m lactose intolerant but somehow I seem to be able to tolerate whole cream. And I have made sabayon/zabaglione, lots, but never thought of freezing it. What a good idea! Thank you!

      • huw ap twdwr

      I think when the cream is separated out the lactose is left behind. I had a similar thing, not exactly an intolerance but milk just didn t suit my digestion. I can drink double cream on it s own with no problem.

    • PeterCL

    Can you use an Immersion Blender?

    • nancy w

    Hi, again a lovely recipe for which I will have to run a few miles before making it. I am happy to do it, for this lovely reward!

    • Gavrielle

    David, less “a book on ice cream” and more “THE book on ice cream”:).

    • Kathleen

    Hi, this looks delicious! Is there a way to print the recipe without the blog post?

    thank you,

    • Kari Young

    Try layering marsala zabaglione on top of chocolate mousse and then freezing…not as good with berries, but perfection on it’s own!

    • David
    David Lebovitz

    PeterCL: I’ve never used a blender to make zabaglione, but if you give it a try, let us know how it works out.

    Kathleen: Check here.

    Denise and Dana: To me, the beauty of the recipe is that it doesn’t get churned in a machine so I haven’t tried it. If you do, let us know how it works out.

    Beverly: That’s a beautiful region (although hot in the summer) and love that wine as well.

    • Kerrie

    Looks and sounds wonderful. Will save for Aussie summer

    • Chef_Deb

    This is the perfect summer dessert. I once had a chef come and make us a Zabaglione tableside in Tuscany, what a treat!! The berries in France are amazing and our local ones in Maryland are not quite the same, but still, I can’t wait to make this.

    • Kim F.

    I was so excited to see the picture of Treleaven Reisling. Living in the Finger Lakes it was proud moment of product placement :). Strawberries are just about to be in season, can’t wait to try this recipe!

    • Carokyn

    Going to make for Father’s Day! If using marsala would you recommend sweet or dry with this recipe?

      • David
      David Lebovitz

      You could use either – dry if you like things less-sweet, or sweet, if you prefer that. (I prefer dry.)

    • Anjali

    How long could it be kept frozen? Would a week or two in the freezer still preserve the quality?

    • Susan

    I made this yesterday to serve today and applause was given by everyone. The zabaglione turned out creamy and silky and tasted expensive. Fresh strawberries, a little bit of crumbled almond cookies and a small drop of fresh whipped cream served on top made it a perfect dessert.

    • Adrian

    Hi David,
    Have you tried Jose Noe’s hazelnuts or his hazelnut spread? They ran a story on him here recently and luckily it is really easy for me to get my hands on his products here. My favorite gelateria uses his fine hazelnuts in a couple of their gelati.
    And I have tried many a hazelnut spread (from Slitti to Domori to ….), but this beats all hands down. The percentage of hazelnuts alone is unrivaled. The list of ingredients is really short too.
    If you need a care packet, I would be more than happy to ship something (free of any charge and no strings). Just get in touch…
    Thanks for sharing!

    • Adrian

    Hi David,
    Sorry about that errant comment above. It was intended for another one of your posts that was closed for comments.


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