Zabaglione Gelato Recipe Card

Zabaglione Gelato Recipe

Prep time: 8 minutes

Cook time: 3 hours

Servings: 3-1/2 cups

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

1. Whisk yolks and sugar in a medium bowl until thick, about 2 minutes.

2. Heat milk and cream in a 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 the finger is drawn across and temperature registers 170 degrees F, about 6 minutes.

5. Immediately pour custard through the sieve set over another medium bowl.

6. Stir Marsala wine, rum, and vanilla into the custard.

7. Cover; refrigerate for at least 3 hours.

8. Process custard in ice cream maker.

9. Transfer gelato to the container.

10. Cover and freeze until firm, at least 6 hours.