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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-66867-1-506. MM format by Ursula R. Taylor.
Heat half-and-half, sugar and salt in a saucepan until sugar dissolves
and there are bubbles around the edge. the mixture should be quite warm.
Whisk eggs in a small bowl and creafully add a few spoonfuls of warm cream
to eggs to gradually warm them. Pour eggs into suacepan and continue
cooking over low heat, sitrring constantly, until mixture starts to thicken
and reaches 160~ on a candy thermometer. Remove from heat, add Marsala and
place saucepan in a pan of cold or ice water to cool mixture. Pour ice
cream through a strainer into another bowl, cover and refrigerate until
ready to freeze. Pout into the ice cream maker and follow the
manufacturer's instructions for freezing.
According to notes above the reciep this is good garnished with a few
toasted pine nuts or sliced strawberries, or serve with Zinfandel Sauce.
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