Best Frozen Zabaglione Recipes

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FROZEN ZABAGLIONE



Frozen Zabaglione image

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

6 large egg yolks
1 pinch salt
½ cup white sugar
⅔ cup dry Marsala wine
1 cup cold heavy cream

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



Frozen Italian Zabaglione Tart with Marsala-Lemon Sauce image

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

Crust
1 5.5-ounce package amaretti cookies (Italian macaroons)*
5 tablespoons unsalted butter, melted, hot
Filling
1/2 cup dried currants
1 1/2 cups sweet Marsala
3/4 cup sugar
10 large egg yolks
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1 1/3 cups chilled whipping cream
Sauce
2 cups sweet Marsala
1/2 cup sugar
2 teaspoons grated lemon peel
1/8 teaspoon ground nutmeg
5 fresh strawberries, halved
*Amaretti are available at Italian markets and some supermarkets.

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



Frozen Raspberry Zabaglione on Meringues with Chocolate Sauce image

Categories     Berry     Chocolate     Citrus     Dessert     Raspberry     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Zabaglione
2 12-ounce bags frozen unsweetened raspberries, thawed, with juices
2 tablespoons corn syrup
8 large egg yolks
3/4 cup sugar
6 tablespoons Grand Marnier or other orange liqueur
5 tablespoons frozen orange juice concentrate, thawed
Sauce
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon water
Meringues
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1 cup sliced almonds, lightly toasted

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



Praline Baskets With Frozen Almond Zabaglione image

Provided by Craig Claiborne

Categories     dessert

Time 20m

Yield Six servings

Number Of Ingredients 6

6 praline baskets (see recipe)
7 egg yolks
1/2 cup sugar
2 tablespoons water
1/3 cup almond- or hazelnut-flavored liqueur
1 cup heavy cream

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 CHOCOLATE ZABAGLIONE



FROZEN CHOCOLATE ZABAGLIONE image

Categories     Chocolate     Dessert

Yield 8 servings

Number Of Ingredients 5

1 pint heavy cream
8 ounces semisweet or bittersweet chocolate, broken into small pieces
6 egg yolks
1/2 cup sugar
1/2 cup Port

Steps:

  • 1. In a medium saucepan, heat the cream over medium heat just until it begins to bubble around the edges, about 5 minutes. Remove from heat. Whisk in the chocolate, and continue whisking until the chocolate is melted and incorporated with the cream to form a ganache (gently heat the cream a little more, if necessary, until the chocolate melts and mixes completely). 2. Remove the ganache to a large bowl set over a bowl of ice and continue to whisk until the ganache chills and begins to thicken. Keep whisking until the ganache has a light, whipped cream-like consistency. Remove the bowl from the ice bath and set aside. 3. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the Port. 4. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The consistency should be similar to a very thick hollandaise. 5. Remove from heat and gently fold the zabaglione into the whipped ganache. Place the mixture in a baking dish or bowl and cover the surface with a sheet of plastic wrap. Freeze until firm, about 1½ to 2 hours. This makes a generous quart of frozen zabaglione. Each serving: 479 calories; 5 grams protein; 33 grams carbohydrates; 1 gram fiber; 36 grams fat; 15 grams saturated fat; 240 mg. cholesterol; 25 grams sugar; 30 mg. sodium. Copyright © 2010, Los Angeles Times

FROZEN ESPRESSO ZABAGLIONE



Frozen Espresso Zabaglione image

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

6 egg yolks
6 tablespoons sugar
3/4 cup espresso
2 tablespoons Cognac
Cocoa powder and powdered sugar, for serving (optional)

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

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