Cassata Gelata I (molded Ice Cream)

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 pint vanilla ice cream
• 1 pint chocolate ice cream
• 1 pint pistachio ice cream
• 2 1/2 cups heavy cream (not ultra-pastuerized)
• 1/4 cup powdered sugar
• 1/2 cup hazelnuts, toasted and finely chopped
• 1/4 lb bittersweet chocolate (i use lindt or caillebaut)

Recipe

• 1 soften the chocolate ice cream.
• 2 coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
• 3 place the bowl in the freezer and allow the chocolate layer to harden.
• 4 while the chocolate is hardening, soften the vanilla ice cream.
• 5 when the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
• 6 replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
• 7 when the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
• 8 replace in the freezer.
• 9 whip one cup of the cream with two tablespoons of the sugar.
• 10 fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
• 11 replace it in the freezer while you whip the remaining cream and sugar.
• 12 when you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
• 13 if it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
• 14 now cover the ice cream 'mound' with whipped cream.
• 15 if you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
• 16 with a vegetable peeler, shave off curls of the chocolate and garnish the platter.
• 17 bring a cake server and a pitcher of warm water to the table.
• 18 dip the server in the water and slice servings of the cassata.