Cassata is traditionally a Sicilian layered cake made of sponge, ricotta and citrus peel, but these days the term can be used to describe ice-cream that has been pumped up with dried fruits, nuts and chocolate.
• ½ cup raisins
• ¼ cup dark rum
• 1 litre good-quality vanilla ice-cream
• 250g mascarpone
• ½ cup candied pineapple, roughly chopped
• ¼ cup candied oranges, roughly chopped
• grated rind of 1 lemon
• ½ cup unsalted toasted almonds, roughly chopped
• ½ cup shaved dark chocolate
Place the raisins in a small bowl and pour over the rum. Allow to stand for about 10 minutes. Soften the ice-cream by transferring it to a large bowl and breaking it up with a wooden spoon. Stir occasionally until the ice-cream is soft enough to mix with the ingredients, about 10 minutes.
Mix the remaining ingredients through the ice-cream until well combined. Transfer to a loaf pan lined with plastic wrap and freeze for 4 hours, until very firm. Slice with a knife dipped in hot water to serve.
Adam's tip When buying ice-cream, check the label. Many cheaper brands use so little milk and cream that they cannot even be labelled as "ice-cream", which must comprise at least 10 per cent dairy cream.
Also try: Adam Liaw's double tomato spaghetti.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.