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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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. Ingredients:
4 large egg yolks |
1/2 cup sugar |
1 cup whole milk |
1 cup heavy whipping cream |
6 tablespoons imported 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. 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.
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.)
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