Cassata becomes ice cream with Pino Cuttaia's recipe: the chef's tips | Chef Recipes | Reporter Gour

Ingredients

• 250 g eggs
• 175 g of sugar
• 150 g of flour
• 50 g potato starch
• 1 vanilla bean
• 500 g sugar
• 1 l water
• 1 cinnamon stick
• ½ vanilla bean
• a lemon peel
• star anise
• 100 g rum
• 500 g ricotta cheese
• 1 l whole milk
• 450 g sugar
• 2 g carob flour
• orange candied fruit and chocolate chips
• 750 g milk
• 250 g fresh cream
• 8 egg yolks
• 350 g sugar
• 120 g pistachio paste
• 350 g of sugar
• 50 g glucose
• 40 g of trifle flavor
• Amarena cherries in syrup and pistachio granola