sugar and salt in a saucepan until sugar dissolves and there are bubbles around the edge. The mixture should be quite warm. Whisk eggs in a small bowl and creafully add a few spoonfuls of warm cream to eggs to gradually warm them. Pour eggs into suacepan and continue cooking over low heat, sitrring constantly, until mixture starts to thicken and reaches 160~ on a candy thermometer. Remove from heat, add Marsala and place saucepan in a pan of cold or ice water to cool mixture. Pour ice cream through a strainer into another bowl, cover and refrigerate until ready to freeze. Pout into the ice cream maker and follow the manufacturer's instructions for freezing.

According to notes above the reciep this is good garnished with a few toasted pine nuts or sliced strawberries, or serve with Zinfandel Sauce.