Still Holed Up...Recipe Bonus! Zabaglione Gelato

Why not make some gelato? I mean, what else are you gonna do? I think a lot of gelato is too yolky, so I always make it with whole eggs instead. You won’t notice the difference. What you will notice in this recipe, though, is the taste of the Marsala. Whee!

INGREDIENTS

3 large eggs

1 cup white sugar

1 cup whole milk

3 cups heavy whipping cream

1 cup Marsala wine

1 tablespoon vanilla extract

1/2 teaspoon almond extract

DIRECTIONS

Use a hand mixer to mix sugar and eggs in medium bowl until yellow and thick, about 3 minutes. Heat milk and heavy whipping cream in a large saucepan over medium heat until mixture bubbles just gently (not boiling).

Take about 1/2 cup of the hot milk-cream and pour into the sugar-egg mixture while beating with the hand mixer quickly. Add another 1/2 cup slowly. Add another 1/2 cup. Pour all back into the saucepan. Stir over medium heat until everything hits 170°. 

Measure marsala and extracts into a large bowl. Pour the custard through a good sieve set over the bowl . Stir. Put your face over the bowl to enjoy the crazy delicious scent of this dessert. Think about how Sicily is totally f*cked up but does generate some delicious foods. Reluctantly cover and refrigerate about 6 hours or overnight.

After six painful hours are over, stir the custard before throwing into your ice cream maker. This amount is just ever so slightly too much for my ice cream maker, so I freeze a little bit separately in a couple small containers and call it semifreddo. After the gelato has formed in the ice cream maker, spoon into a large, shallow container with a tight lid. Cover and freeze until firm. Note that because this has a huge amount of alcohol in it, it will remain lovely and scoopable for all eternity (or tomorrow, which is when you'll finish it).