Italian Ice Cream and Sorbets Recipes - Cherry Cassata (Cassata di Ciliege) Recipe

Ingredients

• 3 eggs, separated

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 1/2 vanilla pod

• 300 ml/1/2pt/1 1/4 cups single (light) cream

• 25 g/1 oz/2 tbsp glace (candied) cherries, chopped

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Method:

1. Put the egg yolks, sugar, vanilla pod and cream into a bowl over a pan of gently simmering water and cook, whisking, until the custard is thick enough to coat the back of a wooden spoon.

2. Do not allow the water to boil. Remove the vanilla pod and fold in the stiffly beaten egg whites and the cherries.

3. Place in a container and seal with a lid. Freeze for 2 hours. Whisk with a fork to break up ice crystals.

4. Return to the freezer and freeze for a further 2 hours. Whisk again then freeze until firm.