what is creme de marsala?
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.
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...