Ingredients Jump to Instructions ↓

  1. 4 large egg yolks

  2. 1/2 cup sugar

  3. 1 cup whole milk

  4. 1 cup heavy whipping cream

  5. 6 tablespoons dry marsala

  6. 2 tablespoons dark rum

  7. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Immediately pour custard through sieve set over another medium bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at least 3 hours.

  4. 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.). ?


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