Christmas Cassata

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Recipe's preparation

Ice cream

Make the first batch of ice cream (i reduced the sugar to 120grams & used vanilla bean paste instead of extract). Freeze.

Wash & dry the bowl.

Make the second batch of ice cream & add the strawberries at the end 20 sec/spd 4 or until completely pureed.

Strain the ice cream mixture into a container & freeze.

Wash & dry the bowl.

Make the third batch of ice cream & use the cacao for the recipe variation. Freeze.

Line 2 loaf tins with glad wrap & set aside - I used silicone.

After 4 hours remove the strawberry ice cream from the freezer & follow EDC instructions.

Pour the ice cream mixture evenly between the 2 loaf pans & freeze until just set - about 1 hour.

Once the first layer of strawberry ice cream is just set remove the vanilla ice cream from the freezer & follow EDC instructions. Then add the glace cherries & chocolate chips & mix 10 sec/spd 4. Then add the mixed fruit & peel "Counter-clockwise operation" /20 sec/spd 1-2 until all combined.

Pour the mixture between the 2 loaf tins evenly on top of the strawberry ice cream and set again.

Remove the chocolate icecream from the freezer & follow EDC instructions & then pour evenly to make the last layer.

Freeze overnight to set.

Turn the cassata out onto a serving plate, remove the glad wrap & dust with drinking chocolate or grated chocolate.

Slice to serve.