Frozen Amaretto Zabagloine

This luxurious frozen treat combines the classic richness of zabaglione with the bright, floral notes of fresh nectarines and the warm, nutty aroma of amaretto. The base is a careful custard of egg yolks, sugar, and half-and-half, cooked gently to a silky consistency before being folded with pureed fruit. Churned in an ice cream maker, it transforms into a smooth, dreamy sorbet-like texture that is both indulgent and refreshing. Perfect for a sophisticated summer evening or a special dessert course, this dish offers a sophisticated twist on traditional fruit desserts. It pairs beautifully with a sprinkle of toasted almonds and fresh nectarine slices for added crunch and visual appeal.

Cooking Method: Boiling

Cuisine: Global

Courses: Drinks

Difficulty: Intermediate

Servings: 1

Calories: 618.3

Dietary: Gluten-free, Vegetarian

Description

This luxurious frozen treat combines the classic richness of zabaglione with the bright, floral notes of fresh nectarines and the warm, nutty aroma of amaretto. The base is a careful custard of egg yolks, sugar, and half-and-half, cooked gently to a silky consistency before being folded with pureed fruit. Churned in an ice cream maker, it transforms into a smooth, dreamy sorbet-like texture that is both indulgent and refreshing. Perfect for a sophisticated summer evening or a special dessert course, this dish offers a sophisticated twist on traditional fruit desserts. It pairs beautifully with a sprinkle of toasted almonds and fresh nectarine slices for added crunch and visual appeal.

Ingredients

3 Nectarines; cut in chunks
1 1/2 cup Sugar
3 cup Half & half
6 Egg Yolks
1/2 cup Amaretto

Directions

1
Puree the nectarine chunks in a blender or food processor until smooth. Measure out 2 cups of puree for the mixture and reserve the remaining fruit, sliced, for garnish.
2
In a heavy-bottomed saucepan, whisk together the sugar, half-and-half, and egg yolks until well combined.
3
Place the saucepan over medium-low heat. Cook, stirring constantly with a wire whisk, until the mixture thickens slightly and turns a pale lemon color. Do not allow the mixture to boil.
4
Remove the custard from heat. Stir in the 2 cups of nectarine puree and the amaretto until fully incorporated.
5
Allow the mixture to cool completely to room temperature, then refrigerate until cold.
6
Pour the chilled mixture into an ice cream maker canister. Churn and freeze according to the manufacturer's instructions until it reaches a soft-serve consistency.
7
Transfer the frozen mixture to an airtight container. Freeze for at least 4 hours until firm.
8
To serve, let the dessert sit at room temperature for 5-10 minutes to soften slightly. Scoop into glasses or bowls.
9
Garnish with reserved nectarine slices and a sprinkle of chopped almonds.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 618.3kcal

% Daily Value *
Total Fat 32.4g50%
Saturated Fat 19.8g99%
Cholesterol 84.6mg29%
Sodium 38.7mg2%
Total Carbohydrate 95.0g32%
Dietary Fiber 0.0g0%
Sugars 95.0g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the custard base is completely cool before freezing to prevent large ice crystals from forming.

If you do not have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes for the first few hours to break up ice crystals.

Almonds can be toasted lightly in a dry skillet for 2-3 minutes before chopping to enhance their flavor in the garnish.

This dessert contains raw eggs cooked only to a custard consistency. For safety, use pasteurized eggs if serving to pregnant women, young children, or the elderly.

Keywords: amaretto, dessert, egg yolks, frozen, half and half, ice cream, italian, nectarine, no bake, sweet, summer, zabaglione

Read it online: https://www.chefs-mate.com/recipe/frozen-amaretto-zabagloine-2/