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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
Beat the egg yolks together with the sugar and Marsala.
Cook in a double boiler, while whisking, until the mixture reaches 85°C – 185°F.
Put the fire off, mix in the heavy cream and chill.
Once chilled, churn in your ice cream maker according to the manufacturer’s instructions.
Pumpkin Sauce
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.
Add the remaining sugar, milk, egg yolks and vanilla extract and mix well.
Cook in a double boiler, while whisking, until the mixture reaches 85°C – 185°F. Chill.
Assembling
Serve the ice cream on the pumpkin sauce and top with some crushed amaretti cookies.