Apricot Zabaglione Ice Cream

Rich with egg yolks this apricot ice cream base is the Italian wine caudle dessert known as zabalione.

Apricot Zabaglione Ice Cream 

Print This Recipe Total time Yield 6Published


  • 1½ cup plus 2 tablespoons prosecco, divided
  • 1⅓333 cup sugar, divided
  • 3 (4“x1”) strips fresh lemon zest
  • 1 pinch kosher salt
  • 6 firm-ripe fresh apricots, halved & pitted
  • 1 tablespoon apricot nectar
  • 6 large egg yolks
  • ½ cup cream


Set a large saucepan over high heat. Add 1 ½ cups Prosecco, 1 cup sugar, lemon zest, and salt. Bring to a boil, lower heat and cook until slightly thickened about 6 minutes. Add apricots and poach at a bare simmer, turning occasionally, until fruit is tender but still holds its shape and skins are intact, about 4 minutes. Remove from heat and allow it to come to room temperature, about 2 hours.

Put the egg yolks and remaining ⅓ cup sugar into a stainless steel or heatproof glass bowl and whisk for 5 minutes, until thick and pale yellow. Place the bowl over a pan of barely simmering water and continue to whisk, drizzling in a little of the remaining Prosecco and apricot nectar every now and then, until the mixture almost triples in volume and is light, foamy and barely holding in soft peaks, about 15 minutes. Take care not to get the mixture too hot or it will start to cook. Remove from heat and set aside to come to room temperture.

In the mea time take the cooled poached apricots out of its liquid (save the poaching liquid for another use) and put them into a medium bowl. Mash into a rough paste with a fork. Stir in the cream until well- incorporated. Whisk in the cooled egg mixture until frothy. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.