Cassata Ice Cream Recipe

• Step 1: For Vanilla Ice Cream, add hung curd and Nestlé MILKMAID in a bowl and mix well. Then add fresh cream and mix it well with the help of cut and fold method. Once mixed, make four equal parts of the prepared vanilla ice cream mixture and transfer to each bowl.
• Step 2: For Kesar Ice Cream, add saffron water to one part of vanilla ice cream and mix well.
• Step 3: For Beetroot Ice Cream, add boiled beetroot paste and tutti frutti to second part of vanilla ice cream, and mix everything properly.
• Step 4: For Pista Ice Cream, add pistachio paste and tutti frutti to third part of vanilla ice cream, and mix everything properly.

For Coating

• Step 1: In a tray, add biscuit crumbs, chopped almonds, and pistachios & mix it well.

For Layering

• Step 1: In an ice cream mould or small steel bowl, add a layer of beetroot ice cream, then a layer of saffron ice cream, followed by a layer of pistachio ice cream.
• Step 2: Finally add vanilla ice cream on top and level it properly with a rubber spatula. Freeze overnight or until set.

For plating

• Step 1: Remove the ice cream from freezer and rinse the mould with water. Demould the ice cream and coat it well with biscuit crumbs on both sides. Cut it into four parts, garnish with some Nestlé MILKMAID, whipped cream, candid cherry, and mint sprig.
• Step 2: Serve cold and ENJOY!

Tips to Make Cassata Ice Cream

• Follow Ranveer Brar’s cut and fold technique when incorporating the fresh cream into the condensed milk, try to be gentle to maintain its density and fluffiness.
• Do not overwhip the batter or it will become flat.
• When making the beetroot paste make sure to boil them and not use raw beetroot.
• If you don’t want to add beetroot and pista paste in your ice cream, you can add the flavours of your choice.

FAQs on Make Cassata Ice Cream

1. How should the rainbow cassata ice cream be served?

The best way to serve the cassata ice cream is to top it with whipping cream, cherries and mint leaves. Garnishing your ice cream with these won’t just be pleasing to your eye but also to your taste palate.

2. Why has my ice cream turned super hard?

Your cassata ice cream has become extremely hard because it has become flat and lost its fluffiness due to over-mixing. When mixing the batter, use Ranveer Brar's cut and fold technique for best results.

3. Can I add artificial colours when making the ice cream?

Yes, you can use artificial colours when making ice cream, but it is beneficial to use natural flavours for the best results.