Recipe

Cannoli Ice Cream Recipe

	Midgelet / All my dishes 1 year, 6 months ago This is wonderful, especailly around the Christmas holidays. But you can make ice cream any time! Prep:20m Servings:8	Midgelet
	ice cream cannolifrozen italian

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ahmed1

kidaria

Ingredients

2 cups plus 2 tbsp half-and-half, divided

6 egg yolks

1 cup sugar

1/2 tsp cinnamon

Zest of 1 lemon

1 pound (about 2 cups) fresh ricotta cheese

1 tsp vanilla extract

1/3 cup semisweet chocolate chips

1/3 cup candied fruit (or dried fruit), in 1/4 -inch dice

1/3 cup pistachio nuts, coarsely chopped

Cannoli pieces (for garnish)

Directions

Bring 2 cups half-and-half just to a simmer in a saucepan over medium-high heat.

Remove from the heat.

In a large bowl, whisk together egg yolks, sugar, cinnamon and lemon zest.

Slowly, pour the hot half-and-half into the yolk mixture, whisking constantly.

Return mixture to the saucepan and cook over medium-low heat.

Stir slowly and continuously with a wooden spoon until the custard thickens, about 5 minutes. (The custard will hold a path on the back of the spoon when a finger is drawn across it when it is thick enough).

Do not boil.

Pour the custard through a medium-mesh sieve set over a bowl.

Place ricotta and vanilla in bowl of a food processor.

Pulse to mix.

Add up to 2 tablespoons half-and-half, as needed, and pulse until the mixture is smooth.

Add ricotta mixture to the custard and whisk together.

Cover and refrigerate mixture until cold (at least 1 hour).

Transfer the cold mixture to an ice cream maker and process according to manufacturer's instructions.

Add chocolate chips, fruit and nuts during the last minute.

Transfer ice cream to a container; cover and freeze until firm before serving.

Serve in a waffle cone (because it's more like a cannoli shell than a bowl!)

Makes 1 1/2 quarts