Cannoli Ice Cream

By mariannefeldman

Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily Hardcover – October 8, 2013
by Rosetta Costantino (Author), Jennie Schacht (Author)

Ingredients

• 2 cups (454 g) fresh ricotta , well drained
• 3/4 cup (150 g) sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup (240 ml) heavy cream
• 1/4 cup packed (50 g) finely chopped (1/4-inch) candied orange peel (page 193)
• 1/4 cup (40 g) semisweet or dark mini chocolate chips
• 3 (5-inch) cannoli shells

Preparation

Step 1

Gelato al Cannolo cannoli ice cream
MAKES ABOUT 1 QUART (1 L)

For my version, I left the lemon zest and Strega liqueur out of my ricotta gelato recipe, then folded in my homemade
cannoli shells (you can use store-bought, but homemade are best) and candied orange peel, along with a handful of
mini chocolate chips. The result? It really does taste like eating a frozen cannolo. My niece, who generally won’t
touch candied orange peel, thought it was a brilliant addition. If you can find it, sheep’s milk ricotta makes this Sicilian
dessert even more authentic.

Combine the ricotta, sugar, and vanilla in a food processor and process until the mixture is very smooth. Scrape
down the bowl with a spatula. With the processor running, add the cream through the feed tube until it is completely
mixed in, about 30 seconds.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions. When frozen,
transfer the gelato to a large bowl and use a spatula to stir in the orange peel and chocolate chips. Crumble the
cannoli shells in large shards over the gelato; gently stir to distribute them evenly, allowing the shells to break down
a bit without making crumbs of them.
Serve immediately, or transfer to an airtight container and freeze until ready to serve, preferably the day you make
it, when the texture is at its creamiest. If the gelato freezes hard, let it soften in the refrigerator for 15 to 30 minutes
before scooping