Ice-cream Cassata

Cassarulata di Gelato

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is the original recipe for the most traditional ice-cream of them all: a real Sicilian Cassata. If you dislike pistachio ice-cream, you can use vanilla instead, but you are breaking with tradition.


  • 4 oz (100 g) mixed candied fruit, finely chopped
  • 4 tablespoons liqueur (such as Cointreau)<


Cover the chopped candied fruit with the liqueur and leave to soak for about 10 minutes. Have ready a 2 pint (1.2 litre) bombe mould, pudding basin or similar-shaped vessel (preferably metal) and keep this