Cassata Gelata I (molded Ice Cream)

Recipe by Chef Kate
READY IN: 6hrs 30mins
SERVES: 8-10




  • 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.