Today’s recipe is inspired by the month of October.  I know I say this often, but to me getting used to what I still consider “reversed” seasons is almost impossible. So October is still autumn to me, even though down here we are in the middle of spring!  That is why, I decided that combining the 2 seasons into 1 dish would be a good idea… ice cream and pumpkin it is!  My mum was born in Trapani, a town in Sicily very close to Marsala, the place where Marsala wine is produced.  I have often visited the cellars over there and experienced first hand how Marsala is made.  So this wine also has a sentimental aspect to me and I really enjoy using it in both savoury and sweet dishes.  This gelato is almost a “frozen zabaione”, so you can imagine how delicious it is!  The pumpkin sauce adds an extra touch of sweetness and a beautiful colour to the dish and the crumbed amaretti add the much desired crunch.  The recipe is easier than the name would imply and it looks really elegant, so it is sure to impress!  Enjoy!

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Marsala Gelato with Pumpkin Sauce

Marsala Gelato with Pumpkin Sauce - how to make the perfect autumn treat!

Course Dessert

Cuisine Italian

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings 4

Author Manuela Zangara

Ingredients

Marsala Ice Cream

• 225 gms – 1 cup Marsala
• 8 egg yolks
• 8 tbsp sugar
• 125 gms – ½ cup heavy cream

Pumpkin Sauce

• 200 gms – 7 oz. pumpkin cleaned and roughly chopped
• 130 gms – 2/3 cup sugar divided
• 500 ml – 2 cups water
• 50 ml – ¼ cup milk
• 4 egg yolks
• 1 tsp vanilla extract
• Amaretti cookies to decorate

Instructions

Marsala Ice Cream

1. Beat the egg yolks together with the sugar and Marsala.
2. Cook in a double boiler, while whisking, until the mixture reaches 85°C – 185°F.
3. Put the fire off, mix in the heavy cream and chill.
4. Once chilled, churn in your ice cream maker according to the manufacturer’s instructions.
   

Pumpkin Sauce

1. Put the pumpkin, water and 80 gms – 2/5 cup of the sugar in a saucepan and cook, uncovered, for about 30 minutes. Then blend.
2. Add the remaining sugar, milk, egg yolks and vanilla extract and mix well.
3. Cook in a double boiler, while whisking, until the mixture reaches 85°C – 185°F. Chill.
   

Assembling

1. Serve the ice cream on the pumpkin sauce and top with some crushed amaretti cookies.

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