Cassata

In a small heatproof bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes

Place the bowl over boiling water in a saucepan and stir until the gelatin dissolves

Let it cool

In a large mixing bowl, combine the milk, egg yolks, cornstarch, and grated coconut

Cook over low heat, stirring constantly, until the mixture thickens and comes to a boil

Add the dissolved gelatin and stir well

Remove from heat and let cool slightly

Add the heavy cream and stir well

Pour into two containers and refrigerate for at least 1 day or for 6 hours

Remove from refrigerator, let sit for a bit, then break into pieces and pulse in a food processor

Divide into three equal portions and place each one into a bowl

In one portion, mix in the chocolate chips

In another, add the peppermint extract

Reserve the third portion as is

Line a 7.5 cm x 13 cm x 29 cm English bread pan with plastic wrap

Assemble the cassata: place the reserved ice cream portion into the prepared pan, press down firmly with a spoon, and smooth the surface

Spread the chocolate-covered layer on top, followed by the peppermint extract layer

Cover with plastic wrap and refrigerate for about 4 hours or until firm

Prepare the syrup: in a medium saucepan, combine the grated coconut and water over medium heat

Cook, stirring constantly, until the mixture thickens to a honey-like consistency (the syrup is ready when it can be easily spread with a spoon)

Remove from heat and let cool slightly

Strain the chocolate chips over the syrup and mix well

Let it cool completely

Unmold the cassata and drizzle with the syrup

Serve immediately

477 calories per slice