Recipe: Argentinian Velvety Gelato
{{#rendered}} {{/rendered}}<b>Ingredients</b> 4 large egg yolks<br> 1/2 cup sugar<br> 1 cup skim milk<br> 1 cup heavy whipping cream<br> ¼ cup dry Marsala<br> 2 tablespoons dark rum<br> 1 teaspoon vanilla extract<br> Zest from one lemon (Elizabeth Carrion)
<b>Step 1</b> Separate egg yolks from the white and place in a medium bowl. (Elizabeth Carrion)
<b>Step 2</b> Add sugar and whisk until thick for about 2 minutes. Set aside. (Elizabeth Carrion)
<b>Step 3</b> In a medium saucepan, heat milk and heavy cream over medium heat until it begins to bubble. (Elizabeth Carrion)
<b>Step 4</b> Gradually whisk hot milk mixture into yolk mixture; return to saucepan. (Elizabeth Carrion)
<b>Step 5</b> Stir over medium heat for about 5 minutes and until custard leaves path on back of spoon with one stroke of your finger. (Elizabeth Carrion)
<b>Step 6</b> Pour custard through sieve set over medium bowl. (Elizabeth Carrion)
<b>Step 7</b> Stir Marsala, rum, and vanilla into custard. Cover and refrigerate until cool; about an hour. Then transfer gelato to an airtight container. Freeze until firm. Minimum 4 hours or overnight. (Elizabeth Carrion)
<b>Step 8</b> Serve with fresh berries and indulge a little. (Elizabeth Carrion)