Zabaglione Gelato

Directions

1. Whisk yolks and sugar in medium bowl until thick, about 2 minutes.
2. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges.
3. Gradually whisk hot milk mixture into yolk mixture; return to saucepan.
4. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170 degrees F, about 6 minutes.
5. Immediately pour custard through sieve set over another medium bowl.
6. Stir Marsala wine, rum, and vanilla into custard.
7. Cover; refrigerate at least 3 hours.
8. Process custard in ice cream maker.
9. Transfer gelato to container.
10. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.) Makes about 3 and 1/2 cups.