Zabaglione Gelato
Ingredients:
4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry Marsala wine
2 tablespoons dark rum
1 teaspoon vanilla extract
Directions:
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 wine, rum, and vanilla into custard.
Cover; refrigerate at least 3 hours.
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.) Makes about 3 and 1/2 cups.