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Marsala Gelato with Pumpkin Sauce

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.