Valentine's Recipes > Cassata Ice Cream

How to make cassata ice cream:
This is a classic Italian ice cream parlour speciality. By freezing the ice cream a layer at a time a spectacular bombe effect can be achieved.


1 pint vanilla ice cream, slightly softened
1/4 pint chocolate ice cream, slightly softened
1/2 pint double cream
3 tablespoons icing/confectioners sugar
4 tablespoons mixed crystallised fruits (a quarter of this can be candied angelica if liked), cut up very small
(see measure conversions for more information)


- Line a 1 1/2 litre mould with the vanilla ice cream.
- Freeze until solid.
- Layer the chocolate ice cream over the vanilla, leaving a well in the centre for the later addition of the cream and fruit mixture.
- Freeze until solid.
- Whip the cream until it stands in soft peaks and stir in the crystallized fruits.
- Sweeten to taste with icing sugar, folding it in carefully.
- Spoon this mixture into the centre of the frozen chocolate ice cream.
- Cover with foil and freeze for several hours until solid.
- To serve dip bowl into hot water and then turn the Cassata out onto a serving plate.