Zabaglione Gelato Food

ZABAGLIONE GELATO

Steps:

• Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170°F, about 6 minutes. Immediately pour custard through sieve set over another medium bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at least 3 hours.
• Process custard in ice cream maker. Transfer gelato to container. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)

ZABAGLIONE GELATO

Steps:

• Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges.
• Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170°F, about 6 minutes.
• Immediately pour custard through sieve set over another medium bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at least 3 hours.
• Process custard in ice cream maker. Transfer gelato to container. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.).

ZABAGLIONE

Steps:

• Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
• Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
• Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
• Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

ZABAGLIONE WITH BERRIES

Steps:

• Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.

ZABAGLIONE GELATO

Steps:

• Combine egg yolks, sugar, salt, and marsala in a large mixing bowl. Bring a large saucepan of water to a boil and turn off heat. Set bowl over saucepan and whisk vigorously until thick, doubled in volume, and hot, 3 to 5 minutes.
• Remove bowl from heat and set in an ice bath. Continue to whisk until zabaglione is cold. Whip cream until soft peaks form, then fold into custard. Freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

TRIO OF GELATI

Steps:

• For coffee gelato:
• Mix rum and instant coffee in small bowl until coffee dissolves. Whisk sugar, cornstarch, and salt in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in milk. Cook over medium heat until mixture thickens and boils, stirring constantly, about 5 minutes. Remove from heat; whisk in coffee mixture. Press plastic wrap onto surface of gelato base. Refrigerate until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze.
• For chocolate-almond gelato:
• Combine almonds, sugar, cornstarch, and salt in processor; blend until nuts are finely ground. Transfer nut mixture to heavy medium saucepan. Gradually whisk in milk. Whisk over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Add chocolate and whisk until melted. Mix in almond extract. Press plastic wrap onto surface of gelato base. Refrigerate until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze.
• For zabaglione gelato:
• Combine 1/3 cup 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°F, 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. Transfer 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.)

FROZEN ZABAGLIONE

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.