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1
Soften the chocolate ice cream.
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2
Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
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3
Place the bowl in the freezer and allow the chocolate layer to harden.
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4
While the chocolate is hardening, soften the vanilla ice cream.
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5
When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
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6
Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
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7
When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
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8
Replace in the freezer.
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9
Whip one cup of the cream with two tablespoons of the sugar.
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10
Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
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11
Replace it in the freezer while you whip the remaining cream and sugar.
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12
When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
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13
If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
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14
Now cover the ice cream 'mound' with whipped cream.
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15
If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
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16
With a vegetable peeler, shave off curls of the chocolate and garnish the platter.
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17
Bring a cake server and a pitcher of warm water to the table.
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18
Dip the server in the water and slice servings of the cassata.
