Cassata

First prepare the base of vanilla ice cream.

Grate the lemon rind; cut into two, lengthwise, the stick of vanilla.

Shelled eggs, separating egg whites from the yolks; put them into a bowl, add sugar and mount them in cream with a whisk until elettrica1 will be swollen and foamy.

Pour the milk into a saucepan, add the grated lemon peel and vanilla pod cut in half and bring it to a boil; then pour slowly over egg yolks, whipping cream together with a whisk.

Pour the mixture in a casserole (even the one used earlier to boil the milk), passing it to colander; place it in the fire and let it cook over a very low flame, until it starts to thicken, veiling the spoon.

At this point, transfer it to a bowl and allow to cool, stirring occasionally.

When it has reached the desired temperature, pour it into the bowl of ice cream maker and pass in the freezer to freeze, according to the instructions of your device.

Place in the freezer also the mold to cassata, so make it freeze.

Place the candies in a bowl, moisten with the kirsch and let them macerate.

With the whip by hand or with the dense snow mounted electric double cream previously diluted with milk (keep in mind that in order for this operation to succeed, the two ingredients should be very cold; you'll then kept them in the fridge until ready to use) and add the icing sugar, candied drained from kirsch and chocolate reduced to scales, mixing everything (if you can't find the replace double cream with whipping cream in amount equal to that of the double cream more than milk).

Now spread the vanilla ice cream into the mold, using a spatula and trying to make it go up along the walls and create a large central cavity (the layer of ice will have roughly the width of two fingers).

Fill the cavity with the cream previously prepared, livellandone the surface with the spatula.

then put the cassata in the freezer to freeze for at least 4 hours.

After this time, turn the mold on the countertop or on a plate and put the cassata.

To make this operation easier, you can wrap the mold for a few moments in a wet cloth with hot water: the violent rush of temperature will cause the ice cream will come off faster from the walls of the container.

If the ice cream part in contact with the mold slightly melted, passed again the cassata in the freezer for a few moments.

Serve the ice cream already cut into four portions.