Rum & Raisin Cassata Ice Cream

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Rum & Raisin Cassata Ice Cream. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rum & Raisin Cassata Ice Cream, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rum & Raisin Cassata Ice Cream delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rum & Raisin Cassata Ice Cream is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can cook Rum & Raisin Cassata Ice Cream using 7 ingredients and 5 steps. Here is how you cook it.

‘Cassata’ is a traditional Sicilian layered cake made with Ricotta and Candied Fruit. However, for many Australians, ‘Cassata’ is an Ice Cream Cake containing candied or dried fruit and nuts. This is my 'Cheat Cassata' that is made with store-bought Vanilla Ice Cream. You can sandwich it with two slices of Sponge Cake. Today I simply froze and served it in the ice cream cones. *Note: This Ice Cream is alcoholic and only for grown-ups.

Ingredients and spices that need to be Prepare to make Rum & Raisin Cassata Ice Cream:

1. 1 litre Good Quality Vanilla Ice Cream
2. 1/2 cup Rum steeped Raisins OR Sultanas
3. OR Soak Raisins OR Sultanas in 2-3 tablespoons Rum
4. 1/2 cup Candied Pineapple
5. 1/2 cup Unsalted Pistachio Nuts *OR Almonds
6. 1/2 cup Shaved Dark Chocolate
7. Zest of 1 Lemon *grated, IMPORTANT

Instructions to make to make Rum & Raisin Cassata Ice Cream

1. If you don’t have already steeped Raisins (OR Sultanas), place Raisins in a small heat-proof bowl, soak in Boiling Water for 10 minutes, then drain very well. Pour 2-3 tablespoons Rum over, and set aside for 30 minutes.
2. Chop up Candied Pineapple finely. If you use Almonds, chop them up as well. Shave Dark Chocolate.
3. Place Ice Cream in a large bowl, break it up, and allow to soften. When it is soft enough, stir with a large spoon or spatula, add other ingredients, and mix to combine.
4. Transfer to a container and freeze until firm. It’s a good idea to serve it in ice cream cones. *Note: This Ice Cream is alcoholic and only for grown-ups.
5. *Note: Alternatively, you can freeze it in a loaf tin lined with plastic wrap to make it into an Ice Cream Cake, OR sandwich it with two slices of Sponge Cake.

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