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Zabaglione Gelato
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- #84896
serves/makes:
ready in:
over 5 hrs
over 5 hrs
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
Whisk yolks and sugar in a 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 and return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170 degrees F, about 6 minutes.
Immediately pour custard through sieve set over another medium bowl. Stir Marsala, rum and vanilla into custard. Cover and refrigerate for at least 3 hours.
Process custard in ice cream maker. Transfer gelato to container. Cover and freeze until firm, at least 6 hours (Cart be made 2 days ahead. Keep frozen).
added by
Andria
nutrition data
247 calories, 17 grams fat, 17 grams carbohydrates, 3 grams protein per 1/2 cup. This recipe is low in sodium.
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