Frozen Zabaglione - Frozen Italian Custard
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Date: 2020-08-26
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Comments and reviews: 10
Project100
There used to be (might still) a pastry place on Bleeker St in NYC that had a soft-serve Zabaglione in the summer. It was a favorite after-dinner place for my wife and I when I worked in Manhattan. Didn't matter if we'd had pizza, seafood, Italian, Asian, Moroccan, or whatever; the pastry shop was where dessert happened and that soft-serve was my go-to when the weather was warm.
This is a recipe that will definitely get a try out!
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There used to be (might still) a pastry place on Bleeker St in NYC that had a soft-serve Zabaglione in the summer. It was a favorite after-dinner place for my wife and I when I worked in Manhattan. Didn't matter if we'd had pizza, seafood, Italian, Asian, Moroccan, or whatever; the pastry shop was where dessert happened and that soft-serve was my go-to when the weather was warm.
This is a recipe that will definitely get a try out!
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MogWV
A few times per year I get a hankering to make chicken marsala. and then I inevitably have 3/4 of a bottle of marsala wine sitting around in my fridge for a few weeks before I toss it out. Now at least I have a good idea of what to do with some of that leftover wine.
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A few times per year I get a hankering to make chicken marsala. and then I inevitably have 3/4 of a bottle of marsala wine sitting around in my fridge for a few weeks before I toss it out. Now at least I have a good idea of what to do with some of that leftover wine.
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food
This may be the one that takes me back to my first zabaglione, 45 years ago in an old Italian place on Lombard in SF with my oldest friend's birthday dinner. Theirs was nearly frozen, served on a layer of raspberry liqueur, his with a candle on top. Molto grazie!
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This may be the one that takes me back to my first zabaglione, 45 years ago in an old Italian place on Lombard in SF with my oldest friend's birthday dinner. Theirs was nearly frozen, served on a layer of raspberry liqueur, his with a candle on top. Molto grazie!
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daphne
Boy oh boy! Does this look really good! I kinda like the idea of using prosecco instead of marsala. Btw I wish it was only 90 degrees in Phoenix. Been dealing with temps over 110 for over forty days now. I'm roasting and melting at the same time.
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Boy oh boy! Does this look really good! I kinda like the idea of using prosecco instead of marsala. Btw I wish it was only 90 degrees in Phoenix. Been dealing with temps over 110 for over forty days now. I'm roasting and melting at the same time.
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DonPandemoniac
I've always made my custards using a double boiler, whisking till borderline RSI, wishing it would hurry up and thicken already.
I'm ready to get risky, as I want to be the Bruce Lee of not being dependent on a Bain-marie.
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I've always made my custards using a double boiler, whisking till borderline RSI, wishing it would hurry up and thicken already.
I'm ready to get risky, as I want to be the Bruce Lee of not being dependent on a Bain-marie.
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Matthew
I love the comment about confusing your guests. I do that with vanilla buttermilk ice cream - my favorite. My version tastes a little like pineapple. I think I 'll try this recipe with my homemade mead. That sounds awesome. Cheers.
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I love the comment about confusing your guests. I do that with vanilla buttermilk ice cream - my favorite. My version tastes a little like pineapple. I think I 'll try this recipe with my homemade mead. That sounds awesome. Cheers.
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Beach_Moth
please please PLEASE stop the up-talk, it makes these so hard to listen to at times. You have so much talent, but the cadence and intonation you use on these videos can be quite grating at times.
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please please PLEASE stop the up-talk, it makes these so hard to listen to at times. You have so much talent, but the cadence and intonation you use on these videos can be quite grating at times.
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Irene
I'm italian but I'm not a ice maker so i don't know the recipe but it sound good, I have only one complain, it's not Zabaglione but is written Zabaione. Chef John you are the best, great work.
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I'm italian but I'm not a ice maker so i don't know the recipe but it sound good, I have only one complain, it's not Zabaglione but is written Zabaione. Chef John you are the best, great work.
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Matthew
I lost my mom last year and I ll often cook something and think to myself, she would have loved this. Glad you re continuing to impress your mom with recipes like this one, Chef John!
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I lost my mom last year and I ll often cook something and think to myself, she would have loved this. Glad you re continuing to impress your mom with recipes like this one, Chef John!
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Mark
Hey Chef John, are you planning to start uploading videos in glorious 4K 60FPS? I'm sure most of us would be very excited to be able to experience your videos in that quality
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Hey Chef John, are you planning to start uploading videos in glorious 4K 60FPS? I'm sure most of us would be very excited to be able to experience your videos in that quality
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