1. Boil milk with cream (mix A) stirring from time to
2. Mix well sugar, vanilla, salt and stabilizer (mix
3. In the meantime, in a separate container, pour the
4. When mix A is being boiled pour into it mix B (always
stirring them well to avoid burning them), then put all
inside the ricotta. Stir well.
5. Put in the ice cream machine
6. Make layers in exit with slices of candit orange,
black cherries and choicolate bits.
For 100 Gr of CASSATA SICILIANA = 221 CALORIES - 6,7
% FATS-5,5% PROTEIN