Cannoli Ice Cream Recipe

How to make it

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• 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