Zabaglione Gelato | view more Recipe

Zabaglione Gelato

'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'

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.)