Rhubarb ice cream

Cassata ice cream

• 150 GRAM SUGAR
• 200 GRAM RHUBARB, cleaned and sliced
• 1 CUP CREAM whipped
• 200 GRAM CREAM CHEESE
• PIECE OF GINGERROOT, grated

• 1 CUP RICOTTA or COTTAGE CHEESE
• 1 CUP MILK
• 1 CUP CREAM
• 100 GRAM SUGAR
• 50 GRAM PINE NUTS
• 50 GRAM RAISINS
• 50 GRAM CANDIED CHERRIES, chopped
• 50 GRAM CHOCOLATE, chopped

Bring the rhubarb with 1/2 cup of water, the gingerroot and the sugar to the boil and simmer for 20 minutes. Puree the mixture and allow it to cool down. Whip the cream with the cream cheese and add to the rhubarb. Stir well. Make ice cream with this mixture using an ice cream machine or put in the freezer for 5 hours, stir every hour.

Put the cottage cheese, sugar, milk and cream together and beat well. Add the remaining ingredients. Make ice cream with this mixture using an ice cream machine or put in the freezer for 5 hours, stir every hour.

The Worldcook website has yet another recipe for cassata alla Siciliana.