My Sicilian partner had never heard of it. And she also commented that that is not an Italian / Sicilian name. But after looking at the French references it is just a sauce made with Marsala. If you search for "Marsala Sauce" there are many references, and many variations on some combination of sugar, eggs, cream, milk and Marsala wine. I think you are better off searching for "Marsala Ice Cream" - which I have made. Here is an example...
It's called Sicilian Vanilla:
2 cups whipping cream
2 cups whole milk
1 cup sugar
pinch of nutmeg
2 tbsp of vanilla extract
9 egg yolks
2 tablespoons creme de marsala, preferably Sicilian
3/4 cup chopped and toasted walnuts
by the way, this makes 8 servings. Is that more or less than 2 quarts?
Probably about 2 quarts or a bit more after spinning - 4-1/4 c liquid, 1 c sugar (which adds about 3/4 c volume) and a little more than half cup egg = 5-1/2 cups base which should spin to at least 7 cups depending on your machine, plus the nuts.
Sounds good. I'd be tempted to use regular marsala if that was easier but I'm like that.