How to make it

  • 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

Reviews & Comments 3

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  • lenora 12 years ago
    This looks so interesting.
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    " It was excellent "
    kidaria ate it and said...
    Yummy! I love cannolini's. Sounds so good in ice cream.
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    " It was excellent "
    ahmed1 ate it and said...
    This different and new!!
    Was this review helpful? Yes Flag

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