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Zabaione (Italian Wine Custard)

By Gelato Expert

Similar to crema all'uovo but with a more pronounced color & Marsala wine flavor, this classic Italian zabaione gelato features Fabbri's Nevepann 50C and Mec3's Pasta Zabaione.

Zabaione (Italian Wine Custard)
1,999g batch Milk-Based Gelato

Ingredients

AmountIngredient
240g
Granulated Sugar (Sucrose)
37g
Dextrose
37g
Nonfat Dry Milk Powder
60g
Nevepann 50C
1,330g
Whole Milk (3.25% fat)
170g
Heavy Cream (36% fat)
125g
Pasta Zabaione

Method

StepInstructions
1
Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C.
2
Add the dairy and pasta zabaione, and blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
Zabaione (Italian Wine Custard) Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Zabaione (Italian Wine Custard) image
Milk-Based Gelato

Zabaione (Italian Wine Custard)

Similar to crema all'uovo but with a more pronounced color & Marsala wine flavor, this classic Italian zabaione gelato features Fabbri's Nevepann 50C and Mec3's Pasta Zabaione.

Gelato Expert

View profile
Updated Yield 1,999g

Recipe

Ingredients

Scaled yield: 1,999g

  • Granulated Sugar (Sucrose) 12% of recipe
    240g
  • Dextrose 1.9% of recipe
    37g
  • Nonfat Dry Milk Powder 1.9% of recipe
    37g
  • Nevepann 50C Supplied by Fabbri 3% of recipe
    60g
  • Whole Milk (3.25% fat) 66.5% of recipe
    1,330g
  • Heavy Cream (36% fat) 8.5% of recipe
    170g
  • Pasta Zabaione Supplied by Mec3 6.3% of recipe
    125g

Allergens: dairy

Steps

  1. 1

    Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C.

  2. 2

    Add the dairy and pasta zabaione, and blend for 1 - 2 minutes with an immersion blender.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

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