Cassata Ice Cream

Basic preparation 1. finely chop the candied fruit, place in a large enough bowl and drizzle with the maraschinoiikoer and 2 tablespoons of maple syrup.

Stir the mascarpone with the remaining maple syrup until smooth. 3.

Bring the whipped cream to the boil with the milk, sugar and vanilla sugar. 4.

Remove the saucepan from the stove, allow the whipped cream and milk to cool and then stir into the mascarpone.

Preparation in the ice cream professional 5. Pre-chill the mixture with the lid closed in the refrigerator for 1 hour or in the freezer for 30 minutes.

6. pour the ice cream mixture without the maraschino fruit into the chilled container of the ice cream maker and freeze for 20-30 min.

When the ice cream is firm, stir in the maraschino fruit and freeze for another 15-20 minutes. Refreeze the ice cream of choice in the ice cream container, turning off the mixer.

Preparation in the freezer Cook the maraschino fruit as previously described and prepare the mascarpone. Bring the milk to the boil with the sugar and vanilla sugar, omitting the whipped cream. Whip the whipped cream until stiff and fold it in just before pouring the ice cream mixture into a shallow freezer container.

Place the ice cream mixture in the freezer with the lid closed for 4-5 hours at a minimum of -18 degrees. During this time, use a fork to stir the outer frozen layers inwards more often. As soon as the ice cream sets, stir in the maraschino fruit and freeze for another 2-3 hours. Before freezing the cassata ice cream

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