Cassata (2)

Put the yolks in a small saucepan of enamel along with 150 g sugar and mount them with a small whisk until frothy and are swollen.

Boil the milk with the grated lemon rind and the stick of vanilla, then pour it over the beaten yolks, passing it through a strainer.

Mix perfectly.

Put the saucepan on the stove, very low flame and cook the custard until velerà the wooden spoon with which you have mixed all the time.

Then remove from heat and let it cool completely, continuing to mix it.

Transfer the cream into ice cream maker and prepare the ice cream as usual.

Cut the candied fruit into cubes, put it in a small bowl and sprinkle with the Kirsch.

Divide the chocolate in very small pieces.

Whip the cream and add the remaining sugar, candied fruit, drained by the liquor and chocolate.

Put the mixture in the refrigerator with a mold from charlotte, which will be used later.

When the ice cream is ready, transfer it into the mold, pressing with the back of a spoon on the bottom and along the walls of the container to form a large central cavity in which you will put the mixture of candied fruit, chocolate and cream, levelling perfectly.

Keep in the refrigerator for 4 hours.

When serving dip the mold in hot water in order to draft the best cassata, then dry it and turn it upside down on the serving dish.