Zabaglione Gelato

Steps

1. Heat 220 ml whole milk220 ml whole milk¾ cup + 3 tbsp whole milk330 ml whole milk330 ml whole milk1⅓ cups whole milk and 70 ml whipping cream70 ml whipping cream¼ cup + 1 tbsp heavy cream105 ml whipping cream110 ml whipping cream¼ cup + 3 tbsp heavy cream in a saucepan until steaming.
2. Whisk 4 egg yolks4 egg yolks4 egg yolks6 egg yolks6 egg yolks6 egg yolks, 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl until pale and thick, about 1 minute. Whisk in 60 ml sweet Marsala wine60 ml sweet Marsala wine¼ cup sweet Marsala wine90 ml sweet Marsala wine90 ml sweet Marsala wine¼ cup + 2 tbsp sweet Marsala wine.
3. Slowly whisk half of the hot milk into the yolks, then pour everything back into the pan.
4. Cook over low heat, stirring all the time, until it coats a spoon at about 80 °C176 °F, 5 to 7 minutes. Do not let it boil.
5. Pour through a sieve into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Tuck a crisp almond biscuit into each scoop and serve with fresh raspberries.