Cannoli Ice Cream
One of the best ice cream recipes out there - you get two tempting desserts in one. Cannoli meets ice cream and seriously delicious!
Equipment
- Cannoli Tubes (optional)
Ingredients
- 1 cup heavy cream
- 3/4 cup whole milk
- 3/4 cup + 2 Tbsp granulated sugar
- 2 Tbsp light corn syrup
- 1 15 oz container whole milk ricotta
- 4 oz cream cheese diced into small cubes
- Seeds of 1 small vanilla bean
- 1/2 cup cannoli shell pieces
- 1/2 cup mini semi-sweet chocolate chips I recommend Ghirardelli *
- 1/2 cup unsalted roasted pistachios, chopped
Instructions
- In a blender combine heavy cream, milk, sugar and corn syrup and blend mixture on low speed until sugar has dissolved, about 1 minute.
- Add in ricotta, cream cheese and vanilla bean seeds and blend mixture until well pureed. Transfer to an airtight container and freeze 1 hour, stirring once halfway through freezing, then transfer to an ice cream maker and process according to manufactures directions.
- Add in cannoli shell pieces, mini chocolate chips and unsalted pistachios during last few minutes of processing.
- Transfer to airtight container and freeze until semi-firm (I found this was best slightly soft so if you do freeze until firm allow it to rest at room temperature for a bit before enjoying).
- *If you don't want you ice cream as "loaded" as mine you can cut back on the amount of chocolate chips and pistachios.
Tried this recipe?Let us know how it was!
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