Makes 1 1/2 Quarts
Serves 6
2/3 C Sugar
6 Egg Yolks
1/4 C Sweet Marsala
2 1/4 C Whole Milk
2/3 C Heavy Cream
pinch Salt
12 Fresh Figs, stemmed & halved
METHOD:In a
blender or
food processor, beat the sugar and egg yolks together until pale in color. With the machine running, pour in the Marsala. Transfer the mixture to a
double boiler over simmering water and cook, whisking constantly, for 8 to 10 minutes, or until thickened.
In a
medium saucepan, combine the milk, cream, and salt. Heat over medium heat until bubbles form around the edge of the pan. Gradually add the hot milk to the Marsala mixture,
whisking constantly. Remove the pan from heat and place it in a bowl of cold water, stirring for at least 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Transfer the mixture to an
ice cream maker and freeze according to the manufacturer's directions.
Arrange the figs on individual serving plates and spoon the gelato on top.
This recipe is an excerpt from the book,
Gelato! Italian Ice Creams, Sorbetti & Granite by Pamela Sheldon Johns.
