As the summer season approaches, the best way to escape from the scorching sun and heavy humidity is to eat cold ice cream. There are many flavors available in the market, but there is one ice cream which is liked by everyone for its beautiful colors, layers and amazing taste. That’s Cassata Ice Cream. Made with colorful layers, crispy dry fruits, tutti-frutti and cake-like texture, this ice cream is a favorite of everyone from children to adults. As attractive as it looks, it is equally delicious to eat.
Often people think that such good ice cream can be made only in big ice cream parlors or hotels. But this is absolutely wrong. With a little hard work and the right method, you can easily prepare it at home. Homemade Cassata ice cream is not only fresh and healthy, but you can also add flavors, dry fruits or fruits of your choice to it. Famous chef Ranveer Brar has shared his easy and tasty recipe, seeing which anyone can easily make perfect cassata ice cream at home. Let us know its complete recipe.
Main ingredients to make Cassata Ice Cream
For Basic Vanilla Ice Cream:
- 200 grams hung curd (filtered water of curd)
- 400 grams condensed milk (milkmaid)
- 900 grams fresh cream
For Saffron Ice Cream:
- 250 grams prepared vanilla ice cream
- 1 gram saffron threads
- a little lukewarm water
For Beetroot Ice Cream:
- 250 grams prepared vanilla ice cream
- 3 tbsp boiled and ground beetroot paste
- 3 tbsp tutti-frutti
For Pistachio Ice Cream:
- 250 grams prepared vanilla ice cream
- 4 tbsp blanched pistachio paste
- 3 tbsp tutti-frutti
For coating and garnishing:
- 2-4 biscuits (crushed)
- 4-5 almonds (chopped)
- 4-5 pistachios (chopped)
- condensed milk
- Whipped Cream
- candied cherries
- fresh mint leaves
Easy steps to make Cassata Ice Cream at home (Layering)
1. First of all prepare all the ice cream flavors separately. Keep a vanilla base, then prepare different flavors by adding saffron, beetroot and pistachio to it. Clean an ice cream mold or small stainless steel bowl thoroughly.
2. Start Layering:
Spread the first layer of pink beetroot ice cream evenly on the bottom.
Put second layer of yellow ice cream with saffron on it
Add third layer of green pistachio ice cream
Pour the vanilla ice cream mixture on top and smooth and level the top surface with the help of a rubber spatula.
3. Now cover the mold and keep it in the freezer. Let it set well overnight or for at least 8-10 hours so that all the layers are set properly.
4. When the ice cream is completely frozen, remove the mold from the freezer. Take out the ice cream easily by immersing the mold in lukewarm water for a few seconds or rinsing it.
5. Now coat this ice cream block thoroughly with biscuit crumbs from all sides. You can also apply chopped almonds and pistachios on the edges, this will make it look even more attractive and crispy.
6. Cut the prepared block into four or six parts with a sharp knife. Place each piece on a serving plate.
7. Top with a dollop of condensed milk, whipped cream, candied cherries and fresh mint leaves.
8. Your homemade Cassata Ice Cream is now completely ready to eat.
some special tips
- If you do not like the mild taste of beetroot then you can reduce its quantity a little.
- You can increase or decrease the quantity of dry fruits as per your choice.
- Ice cream becomes even better if kept in the freezer for a longer period of time.
- If children like sweets, increase the quantity of tutti-frutti.
This recipe is so easy that you will get perfect results the first time itself. Enjoy this delicious and colorful Cassata Ice Cream with your family on summer afternoons or evenings.
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