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1
Mix rum and instant coffee in small bowl until coffee dissolves.
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2
Whisk sugar, cornstarch, and salt in heavy medium saucepan until no cornstarch lumps remain.
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3
Gradually whisk in milk.
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4
Cook over medium heat until mixture thickens and boils, stirring constantly, about 5 minutes.
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5
Remove from heat; whisk in coffee mixture.
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6
Press plastic wrap onto surface of gelato base.
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7
Refrigerate until cold, about 3 hours.
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8
Transfer gelato base to ice cream maker and process according to manufacturer's instructions.
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9
Transfer gelato to container; cover and freeze.
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10
Combine almonds, sugar, cornstarch, and salt in processor; blend until nuts are finely ground.
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11
Transfer nut mixture to heavy medium saucepan.
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12
Gradually whisk in milk.
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13
Whisk over medium heat until mixture thickens and boils, about 5 minutes.
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14
Remove from heat.
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15
Add chocolate and whisk until melted.
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16
Mix in almond extract.
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17
Press plastic wrap onto surface of gelato base.
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18
Refrigerate until cold, about 3 hours.
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19
Transfer gelato base to ice cream maker and process according to manufacturer's instructions.
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20
Transfer gelato to container; cover and freeze.
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21
Combine 1/3 cup milk, egg yolks, sugar, Marsala, and salt in medium stainless steel bowl; whisk to blend.
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22
Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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23
Whisk until thick and thermometer registers 160F, about 5 minutes.
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24
Remove bowl from over water.
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25
Whisk in remaining 1 cup milk.
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26
Press plastic wrap onto surface of gelato base.
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27
Chill until cold, about 3 hours.
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28
Transfer gelato base to ice cream maker and process according to manufacturer's instructions.
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29
Transfer gelato to container; cover and freeze.
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30
(All gelati can be made 3 days ahead.
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31
Keep frozen.)
