Zabaglione Gelato

Marsala, a Sicilian fortified wine, is traditionally used to flavor zabaglione, a light dessert custard. In this recipe, rum is added for a more intense flavor. Can't wait to try this recipe.

• Ready In: 3 hrs 35 mins
• Yields: 3 1/2 cups

Ingredients

• 4  large  egg yolks
• 1⁄2 cup sugar
• 1  cup  whole milk
• 1  cup heavy whipping cream
• 6  tablespoons dry marsala
• 2  tablespoons dark rum
• 1  teaspoon vanilla extract

Directions

1. Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges.
2. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170°F, about 6 minutes.
3. Immediately pour custard through sieve set over another medium bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at least 3 hours.
4. Process custard in ice cream maker. Transfer gelato to container. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.).