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 - OreganoFromItaly.com
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- "This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless" Charles W.,
Plainville, Connecticut
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Ingredients:
4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry Marsala wine
2 tablespoons dark rum
1 teaspoon vanilla extract
Directions:
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- 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 170°F, about 6 minutes.
Immediately pour custard through sieve set over another medium bowl.
Stir Marsala wine, rum, and vanilla into custard.
Cover; refrigerate at least 3 hours.
Process custard in ice cream maker.
Transfer gelato to container.
Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.) Makes about 3 and 1/2 cups.
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