Recipes › Dessert › Cassata Gelato Recipe

Cassata Gelato Recipe

Recipe by Pedro M. A. Neves

Cassata gelato is a Sicilian frozen custard infused with pistachio, candied fruit, and a hint of marzipan, delivering the essence of Italy's famous cassata cake in smooth, creamy form. This rich gelato captures layers of tradition with its delicate balance of nuttiness and candied sweetness. Making it at home yields an authentic result that rivals professional gelaterias.

Ingredients

• 250 ml whole milk
• 250 ml heavy cream
• 120 g granulated sugar
• 5 large egg yolks
• 60 g unsalted pistachio paste
• 30 g candied orange peel, finely chopped
• 30 g candied citron or lemon peel, finely chopped
• 20 g marzipan, finely grated or minced
• 1 tsp vanilla extract
• pinch of sea salt
• 2 tbsp Maraschino or rum (optional)

Instructions

1. Heat the milk and cream in a heavy-bottomed saucepan over medium heat until small bubbles form at the edges, about 5-6 minutes. Do not boil.

2. Whisk egg yolks and sugar together in a medium bowl for 2-3 minutes until pale and thick, creating a ribbon when the whisk is lifted.

3. Slowly pour the hot milk mixture into the egg yolk mixture in a thin stream while whisking constantly to temper the yolks and prevent scrambling.

4. Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 82°C (180°F) and coats the back of the spoon, about 8-10 minutes. Do not allow to boil.

5. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the pistachio paste, vanilla extract, salt, and liqueur if using until fully incorporated and smooth.

6. Gently fold in the candied orange peel, candied citron peel, and grated marzipan until evenly distributed throughout the custard.

7. Cool the mixture to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled to below 4°C (40°F).

8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 25-30 minutes, until the consistency resembles soft-serve gelato.

9. Transfer the gelato to a freezer-safe container, smoothing the top with a spatula. Freeze for at least 6 hours or until firm enough to scoop.

Substitutions

• Pistachio paste: substitute with 60 g blanched almond butter or 50 g hazelnut paste for a different nuttiness
• Candied peels: use 60 g total of candied cherries, candied pineapple, or mixed candied fruit instead
• Marzipan: replace with 20 g finely grated white chocolate or 1 tsp almond extract
• Egg yolks: in regions with salmonella concerns, use 250 ml pasteurized egg product as a 1:1 replacement by volume

Tips

• Invest in a good-quality ice cream maker; machines with pre-frozen bowls yield better texture than hand-churned versions due to consistent cold temperature.
• Do not skip the refrigeration step; gelato requires a long chill time for proper texture development and flavor maturation before churning.
• Scoop gelato with a warm, wet spoon for clean portions; let gelato soften at room temperature for 5 minutes before serving for optimal flavor.
• For gelato that stays scoopable straight from the freezer, add 2 tbsp of vodka or alcohol to the base; alcohol lowers the freezing point without adding flavor.

Cassata originated in Sicily and traditionally refers to a elaborate layered cake with ricotta filling and green marzipan coating. The gelato version honors this iconic dessert by translating its signature flavors—pistachio, candied fruit, and marzipan—into a frozen custard, making it an elegant way to enjoy Sicilian pastry traditions in gelato form.

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