Low Fat Ice Cream Cassata Slice Recipes

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.

Steps:

• Line a 20 cm x 10 cm (8 in x 4 in) bar tin with enough plastic wrap to hang down the sides of the tin.
• Put the chocolate ice cream and pine nuts in a bowl and mix to combine.
• Spoon the mixture into the base and up the sides of the tin, leaving the centre hollow.
• Freeze until firm.
• Mix the vanilla icecream with the dried fruit and spoon into the bar tin over the chocolate ice cream.
• Smooth the surface and cover with overhanging plastic wrap.
• Freeze overnight until firm.
• Remove from the tin, discard the plastic and slice with a knife heated in hot water.