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Start with the best quality creamy ice ceam and use as a base for inspired flavour additions - like the fruit, nuts and Amaretto in this delicious Cassata.
1 cup currants ¼ cup Amaretto or rum or other liqueur 2 litres premium vanilla ice cream 1 cup finely chopped glacé pineapple zest of 1 lemon 1 cup unsalted pistachio nuts 1 cup fresh or frozen raspberries
© Annabel Langbein Media
Mix currants with Amaretto or rum. Stand while preparing other ingredients. Scoop ice cream into a large bowl and microwave for 40-60 seconds or leave to soften on bench for 10 minutes. Work with a heavy spoon to soften just enough for ingredients to be mixed through (do not allow to thaw fully).
Add all other ingredients and work quickly to combine evenly. Return mixture to freezer container or individual moulds, cover and freeze for at least 4 hours.
Serve in slices or scoops. If desired, garnish with diced pistachios and spoon around vanilla syrup or maple syrup.
Cassata will keep in the freezer for up to 2 months. Do not refreeze if melted.
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