Zabaglione Gelato
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 1/2 cups
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/2 cup sugar
- 4 large egg yolks
- 2 tablespoons dark rum
- Carbohydrate 16 g(5%)
- Cholesterol 136 mg(45%)
- Fat 14 g(22%)
- Protein 3 g(6%)
- Saturated Fat 8 g(41%)
- Sodium 30 mg(1%)
- Calories 223
Preparation 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. 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.)
Preparation 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. 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.)
