Zabaglione Gelato
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
49
Spice
32
Sweetness
56
Sourness
29
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 large
Egg Yolk1 cup
Sugar1 cup
Whole Milk1 cup
Heavy Whipping Cream6 tbsps
Marsala (imported dry)1 tsp
Vanilla ExtractDirections:
1
Whisk yolks and sugar in medium bowl until thick, about 2 minutes
2
Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges
3
Gradually whisk hot milk mixture into yolk mixture; return to saucepan
4
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
5
Immediately pour custard through sieve set over another medium bowl
6
Stir Marsala, rum, and vanilla into custard
7
Cover; refrigerate at least 3 hours
8
Process custard in ice cream maker
9
Transfer gelato to container
10
Cover and freeze until firm, at least 6 hours
11
(Can be made 2 days ahead
12
Keep frozen
13
) Whisk yolks and sugar in medium bowl until thick, about 2 minutes
14
Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges
15
Gradually whisk hot milk mixture into yolk mixture; return to saucepan
16
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
17
Immediately pour custard through sieve set over another medium bowl
18
Stir Marsala, rum, and vanilla into custard
19
Cover; refrigerate at least 3 hours
20
Process custard in ice cream maker
21
Transfer gelato to container
22
Cover and freeze until firm, at least 6 hours
23
(Can be made 2 days ahead
24
Keep frozen)