Mix 2 teaspoons corn flour in 1/4 cup cold milk. In a wide pan bring 1 cup milk to a boil. Add the corn flour slurry, 1/2 cup sugar and mix thoroughly. Simmer and cook till the custard thickens and coats the back of a spoon. Cool the custard for 3-4 hours. The custard should be absolutely cool.
Beat 100 fresh cream with 2 tablespoons icing sugar until soft peaks are formed.
Fold the prepared custard into the whipped cream.
Divide this into 3 parts. To one part add vanilla extract and mix well. To the second one add pistachio ice cream essence and mix well. To the third part add 1-2 tablespoons rose syrup and mix well. Pour the prepared ice cream mixtures into the popsicle moulds in desired order and freeze for 12-14 hours. Un mould and serve cassata popsicle immediately.
1. You can make the base mixture and add any flavor of choice. 2. Freeze after adding each layer for uniform finish