Cassata Ice Cream Recipes

CASSATA ICE CREAM RECIPE

Steps:

• To prepare this succulent ice cream, start by baking a cake. You can take a ready-made cake as well. First, separate the yolks and the egg- white from the eggs. Add sugar to the egg yolks and beat well. Then, add ghee and mix again. Meanwhile, preheat the oven at 320 Fahrenheit.
• In a separate bowl, add the egg whites to the maida (all purpose flour) and then add the strawberry/ vanilla essence. Mix well.
• Add the egg yolk mixture to egg white mixture and whisk it properly. Pour this prepared mixture into a greased cake tin and place it into a preheated oven for 5 minutes. Once done, take it out from the oven and let it cool down.
• Place the cake on a cling wrap. Mix 1 teaspoon jam with a little water and sprinkle on the cake using a spoon.
• Spread the strawberry ice cream on the top of the cake. Do the same with the vanilla ice- cream. Sprinkle the chopped nuts over it.
• Then, roll the cake. Cover tightly with the cling wrap and keep it in the freezer to chill. Once done, take it out from the refrigerator and remove the wrap.
• Cut into slices and serve at once.

HOMEMADE CASSATA ICE CREAM

Steps:

• Softly whip the cream until soft peaks form, then increase your speed and beat until stiff. It should double in volume.
• Gently fold in the condensed milk and rum, then the remaining ingredients, reserving a handful of fruit and nuts to scatter on top.
• Gently pour into a container, sprinkling the reserved nuts, fruit and chocolate on top.
• Freeze for at least 6 hours or overnight.
• Soften for 15 minutes before serving in luscious scoops.

CASSATA ICE CREAM RECIPE

Steps:

• Start by making simple syrup. Take sugar and water and a sauce pan, heat it to dissolve the sugar. Allow it to cool down. Syrup done..
• Take a 1 liter bowl which is big enough to hold all the icecreams and cakes.
• Line it generously with vanilla cake. Break small pieces of cake and fill all the gaps.
• Now wet the cake with the simple syrup generously.
• Now take the icecream one by one in a bowl and cream it well.
• Spread the icecream one by one over the cakes above each one.
• Once all is one, sprinkle the top generously with chopped nuts.
• Now cover the whole bowl with cling wrap and put in the freezer overnight.
• When it is all set and frozen, invert it over the plate and remove the plastic wrap/
• Slice and serve immediately.

CASSATA GELATA I (MOLDED ICE CREAM)

Steps:

• Soften the chocolate ice cream.
• Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
• Place the bowl in the freezer and allow the chocolate layer to harden.
• While the chocolate is hardening, soften the vanilla ice cream.
• When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
• Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
• When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
• Replace in the freezer.
• Whip one cup of the cream with two tablespoons of the sugar.
• Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
• Replace it in the freezer while you whip the remaining cream and sugar.
• When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
• If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
• Now cover the ice cream 'mound' with whipped cream.
• If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
• With a vegetable peeler, shave off curls of the chocolate and garnish the platter.
• Bring a cake server and a pitcher of warm water to the table.
• Dip the server in the water and slice servings of the cassata.