Cannoli ice cream
Go Italian with this recipe originally from Stephanie at Ice Cream Before Dinner
  • About 400 ml (1¾ cups) ricotta
  • 150 ml (2/3 cup) cream
  • 150 ml (2/3 cup) confectioner's sugar
  • 1 teaspoon genuine vanilla extract (of good quality)
  • zest of 1 lemon
  • pinch of salt
  • About 50 ml (1/4 cup) pistachio nuts
  • (Optionally, ¼ cup mini chocolate chips/pieces of chocolate, and/or candied orange rind, or other candied pieces of fruit)
  • (Optional alcohol: about ½ teaspoon of Grand Marnier Orange liquor)
  • For the serving: genuine cannoli pastry shells or ice cream cones
  1. Whisk together the ricotta, the confectioner's sugar, the salt, the lemon zest and the vanilla extract (if you find it difficult, try using a mixer or food processor).
  2. Add the cream and continue to whisk until well blended.
  3. If necessary, chill the ice cream base somewhat.
  4. Churn in your ice cream machine according to instructions.
  5. Either add the pistachio nuts very late in the churning process (as add-ins) or sprinkle the ice cream with them when serving (as topping). Or save some add-ins and use as toppings too.
  6. Serve in ice cream cones or traditional cannoli pastry shells.