{"id":4412,"date":"2025-04-14T17:20:12","date_gmt":"2025-04-14T15:20:12","guid":{"rendered":"https:\/\/www.innovaitalia.com\/gelato-allo-zabaione-la-ricetta\/"},"modified":"2025-05-30T11:35:38","modified_gmt":"2025-05-30T09:35:38","slug":"sabayon-ice-cream-recipe","status":"publish","type":"post","link":"https:\/\/www.innovaitalia.com\/en\/sabayon-ice-cream-recipe\/","title":{"rendered":"Sabayon Ice Cream Recipe"},"content":{"rendered":"

Sabayon Ice Cream: A Classic Italian Flavor for Your Gelato Display<\/strong><\/h2>\n

Sabayon (zabaione) is one of the most beloved flavors in Italian tradition, perfect for those seeking a rich, enveloping, and intense taste. Offering sabayon ice cream in your shop means providing customers with an experience that combines creaminess, structure, and aromatic intensity.<\/p>\n

In this article, we present a balanced recipe for 5 kg of sabayon ice cream, designed for professional use in gelaterias. As always, to maximize the quality of the final product, it is essential to rely on professional machines like those offered by Innova Italia.<\/p>\n

Sabayon Ice Cream Recipe for 5 kg<\/strong><\/h2>\n

Here is the base recipe for artisanal production:<\/p>\n

    \n
  • \n

    Whole fresh milk: 2,700 g<\/p>\n<\/li>\n

  • \n

    Fresh cream (35% fat): 1,000 g<\/p>\n<\/li>\n

  • \n

    Granulated sugar: 600 g<\/p>\n<\/li>\n

  • \n

    Dextrose: 200 g<\/p>\n<\/li>\n

  • \n

    Skimmed milk powder: 150 g<\/p>\n<\/li>\n

  • \n

    Pasteurized egg yolk: 250 g<\/p>\n<\/li>\n

  • \n

    Dry Marsala wine (or similar fortified wine): 80 g<\/p>\n<\/li>\n

  • \n

    Ice cream stabilizer\/emulsifier: 10 g<\/p>\n<\/li>\n

  • \n

    Vanilla (optional): to taste<\/p>\n<\/li>\n<\/ul>\n

    Procedure<\/strong><\/h2>\n
      \n
    1. \n

      Prepare the mix<\/strong>

      \nIn a container, combine milk, cream, sugar, dextrose, and skimmed milk powder. Start heating the mixture while stirring continuously until about 40\u00b0C.<\/p>\n<\/li>\n

    2. \n

      Add remaining ingredients<\/strong>

      \nAt 40\u00b0C, add the stabilizer and then the pasteurized egg yolks. Heat the mixture up to 85\u00b0C for proper pasteurization. You can add vanilla at this stage.<\/p>\n<\/li>\n

    3. \n

      Add Marsala<\/strong>

      \nQuickly cool the mixture down to 4\u00b0C and add the Marsala. Let it mature for at least 4 hours, preferably 6-8 hours.<\/p>\n<\/li>\n

    4. \n

      Churning<\/strong>

      \nTransfer the mixture to the ice cream machine and churn until you achieve the typical creamy texture of sabayon ice cream.<\/p>\n<\/li>\n<\/ol>\n

      Tips for Perfect Sabayon Ice Cream<\/strong><\/h2>\n
        \n
      • \n

        Balance:<\/strong> The mix of sugars, fats, and non-fat solids is crucial to avoid a taste that is too sweet or too weak.<\/p>\n<\/li>\n

      • \n

        Pasteurized egg yolks:<\/strong> Essential for body and structure, they must be carefully dosed not to overpower other flavors.<\/p>\n<\/li>\n

      • \n

        Marsala or fortified wine:<\/strong> Adds authenticity and an elegant aromatic note. Avoid excess to preserve the texture.<\/p>\n<\/li>\n<\/ul>\n

        Innova Italia Machines for Your Gelateria<\/strong><\/h2>\n

        High-quality sabayon ice cream requires professional machines that guarantee perfect temperature control, mixing, and churning.<\/p>\n

        Innova Italia offers a range of churners and pasteurizers designed to maximize yield and reduce processing times. Each machine is designed for easy cleaning, improved energy efficiency, and consistent production.<\/p>\n

        Bring Sabayon Ice Cream to Your Gelateria<\/strong><\/h2>\n

        Sabayon ice cream is a refined choice rich in history, perfect for those who want to offer a classic and enveloping flavor. Following this recipe and trusting Innova Italia\u2019s technological solutions, you can create a product that will win customers over from the very first taste.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Sabayon Ice Cream: A Classic Italian Flavor for Your Gelato Display Sabayon […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-article.php","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4412","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nSabayon Ice Cream Recipe - Innova | Manufacturer of Made in Italy artisan ice cream machines Professional ice cream machines<\/title>\n<meta name=\"description\" content=\"Sabayon Ice Cream Recipe for 5 kg \u2013 For Professional Gelaterias.With Innova Italia machines, achieve excellent results.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.innovaitalia.com\/en\/sabayon-ice-cream-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sabayon Ice Cream Recipe - 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