Cannoli ice cream

You may also like...

3 Responses

  1. Hmm..skulle så gärna vilja testa denna Cannoli med Ricotta gjort på getvassle. Har läst att det finns de som gör egen ricotta av vasslen som blir över när de gjort getost på mjölken. Kanske det blir för mycket “getsmak”, men åååhhh vad jag är sugen på att testa!

    [Hmm … would really like to try this Cannoli with Ricotta made from goat-whey. I’ve read that there are those who make their own ricotta of the whey that is left over after the goat cheese is done. It might be too much of “goat flavour” but I’m sooo tempted to try it out!]

  2. Anders says:

    Marie, talking about whey … have you seen the recipe for Whey butter ice cream?
    I have a feeling that the goat flavour might work really well in that context;-)

  3. Hur kunde jag missa DET då??? Men nu har jag läst om den MYCKET intressanta Messmörs-glassen. Visst har messmör en verkligt udda smak. Då min äldsta dotter var baby och hade problem med trög mage blev messmöret räddningen. Först avskydde jag smaken men efter ett tag så var jag tillvand och tyckte det var riktigt gott! 🙂 Så nu finns denna glass på “kom-ihåg-listan” över smaker jag vill prova. Tackar för tipset!

    [How could I have missed that one?? But now, I have read about the VERY interesting Whey butter ice cream. When my oldest daughter was a baby and had constipation problems, whey butter turned out to be the salvation. At first, I hated the flavour but after a while, I became used to it and began to consider it really tasty! 🙂 So now, that ice cream is on my to do-list over flavours that I want to try. Thanks for the tip!]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

We use cookies in order to give you the best possible experience on our website. By continuing to use this site, you agree to our use of cookies.
Accept