ZABAGLIORE GELATO

	Contributed By:  Joy Peteros


	Ingredients:
	
	8 egg yolks
	500g (1lb) sugar
	375ml (12fl.oz) marsala


	Cooking Directions:

	1. Beat egg yolks in a large heat-proof bowl until thick
	   and pale.  Place bowl over simmering water and beat
	   in sugar, then marsala.  Continue beating until mixture
	   resembles fluffy custard.

	2. Pour mixture into ice cream trays, cover with aluminum
	   and freeze at coldest setting for 2-3 hours or until firm
	   Lower freezer to normal (medium) setting and allow gelato
	   to ripen for 3-4 hours.  Scoop or slice gelato to serve.