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.
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
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
Method
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 180°F, do not overcook.
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 ice cream into container. Cover and freeze until firm, at least 6 hours. Keep frozen.
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