Name: Zabaglione Gelato
Yield: Makes about 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; 2 tablespoons dark rum; 1 teaspoon vanilla extract

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Zabaglione GelatoCharles Schiller

Marsala, a Sicilian fortified wine, is traditionally used to flavor zabaglione, a light dessert custard. In this recipe, rum is added for a more intense flavor.

Recipe notes

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