Zabaglione Gelato
A luxurious Italian frozen dessert made with egg yolks, Marsala wine, and rum. This rich and creamy gelato combines the classic flavors of zabaglione with the smooth texture of ice cream.
Ingredients
- •4 whole large egg yolks
- •½ cup sugar
- •1 cup whole milk
- •1 cup heavy whipping cream
- •6 tablespoons imported dry Marsala
- •2 tablespoons dark rum
- •1 teaspoon vanilla extract
Cooking Instructions
- 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.
200 min
- 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.)
360 min
