Method
In a blender or food processor, beat the sugar and egg yolks together until pale in color. With the machine running, pour in the Marsala. Transfer the mixture to a double boiler over simmering water and cook, whisking constantly, for 8 to 10 minutes, or until thickened.
In a medium saucepan, combine the milk, cream, and salt. Heat over medium heat until bubbles form around the edge of the pan. Gradually add the hot milk to the Marsala mixture, whisking constantly. Remove the pan from heat and place it in a bowl of cold water, stirring for at least 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions.
Arrange the figs on individual serving plates and spoon the gelato on top.
Makes 1 1/2 quarts; serves 6
Reprinted with permission from ©Pamela Sheldon Johns, Gelato, published by Ten Speed Press click for book review
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