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.
Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
Preparation
Step 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. 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. Immediately pour custard through sieve set over another medium bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at least 3 hours.
Step 2
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.)
Recipe notes
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