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!
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
- 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 or equal amount fresh
- 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
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).
*I used half of this recipe here except I cut them into 4-inch rounds fried them in vegetable oil (rather than baking in muffin tins), then drained on paper towels, broke them into small pieces and chilled them in the freezer before adding to the ice cream.
**If you don't want you ice cream as "loaded" as mine you can cut back on the amount of chocolate chips and pistachios.