Gelato allo zabaione

Many Italian gelato varieties have been modeled on the popular desserts. The same goes for zabaglione, a gelato flavor that replicates the taste of the velvety zabaglione custard. Similar to the dessert, this gelato is made by whisking egg yolks and sugar until the combination transforms into a smooth, foamy cream.

The custard is then incorporated into a base of milk and cream, and the mixture is traditionally enriched with wines that are high on the sweet scale, such as Marsala or Vin Santo. This frozen version of the zabaglione dessert is popular throughout the country, and though it is best enjoyed plain, it is occasionally topped with fresh seasonal fruit.