Frozen Amaretto Zabagloine **

This frozen dessert takes the classic Italian zabaglione (that warm, frothy custard you make tableside at restaurants) and turns it into a churned ice cream with nectarine puree and amaretto. It’s luxurious, boozy, and fruity all at once.

The custard base starts on the stove: egg yolks, sugar, and half-and-half heated while you whisk constantly until it thickens and turns lemon-colored. Don’t let it boil or the yolks will scramble. You’re looking for a consistency that coats the back of a spoon, where you can draw a line with your finger and it holds.

Fresh nectarine puree folded into the warm custard adds a natural sweetness and gorgeous peachy color. The amaretto brings that signature almond warmth that plays off the stone fruit beautifully.

Churning in an ice cream maker gives you a smooth, scoopable texture. The alcohol in the amaretto keeps it from freezing rock-solid, so it stays creamy even after hours in the freezer.

Chef Tips

• Use ripe nectarines that give slightly when pressed. Underripe fruit won’t puree smoothly and the flavor will be flat and tart.
• Whisk the custard constantly over medium heat. Walk away for 30 seconds and you’ll have sweet scrambled eggs.
• Let the custard cool completely before churning. Hot custard in the ice cream maker won’t freeze properly and the texture suffers.
• Allow the frozen zabaglione to soften for 10 minutes at room temperature before scooping. It’s best when slightly soft, not frozen hard.

Variations

• Peach version: Swap the nectarines for ripe peaches and use peach schnapps instead of amaretto for a softer, sweeter profile.
• Berry swirl: Fold a ribbon of raspberry puree through the churned mixture before freezing for a fruity contrast.