Sicilian cake with candied fruit gelato (Cassata) from The Art of Making Gelato: 50 Flavors to Make at Home by Morgan Morano

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tges on March 08, 2026

    My absolute favorite recipe so far. For some reason, this recipe has yielded the best texture for me after the churning method. I did add 3 tbsps of Disaronno almond liqueur as I did not have any almond extract and I think by adding the alcohol - it improved the texture greatly. Incredibly creamy, and did not need the 15 minutes to "warm up" before scooping as it was scoopable straight from freezer. I used finely chopped candied cedro and orange slices and glaced cherries along with a 70% dark chocolate which are what I had at hand, but I do see gelaterias using the exact same ingredients. Did not really discern any of the ricotta added, but still, the recipe is really delicious.

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