Cannoli Ice Cream

Cannoli Ice Cream

Cannoli in ice cream form equals the greatest dessert ever! This has really got to be one of my new favorite desserts. It must be, I definitely had an extremely hard time not eating the entire batch. I kept going back for more. I had some before dinner, then a generous scoop after dinner. Woke up this morning and couldn’t resist a taste for breakfast, a small snack size worth at lunch then a generous scoop after dinner – then I went to scoop out any remainder that was left along the edges of the container (am I admitting this??). Yes, this recipe is a dangerous thing for me. I usually have much more self control than that. I’m obsessed with cannoli and even more obsessed with ice cream (and gelato) so this is pure dessert bliss to me.

Ingredients

  • 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
Read the whole recipe on Cooking Classy