Cannoli ice cream

Cannoli Ice Cream

I have three words for you.  Oh.  My.  Gosh.  Actually, I could just moan a little or make yummy noises like Claudia does when she’s eating a popsicle.  Whatever it takes to get the point across here.  Or is this picture enough?

Seriously, if you are a fan of that decadent Italian treat called cannoli, then stop everything and go make yourself some of this ice cream right now.  I swear, it took every ounce of will power I possess not to eat the whole quart myself.  It is amazing.  Creamy.  Rich.  Studded with pistachios and chocolate.  {sigh}  Are you still here?  You haven’t rushed to your fridge yet to see if you have some ricotta cheese?  Well, go already.  I’ll wait.

I bookmarked this recipe back in February at Ice Cream Before Dinner.  The only changes I made were the additions of chopped pistachios and mini chocolate chips.  (I’ve added those to the recipe in this post.)  I would like to give it a try with the part-skim ricotta cheese to see if it would give me the same flavors, but the original recipe says specifically not to try that.  I’m new to the ice cream world, so can anyone tell me why not?

Recipe:  Cannoli Ice Cream

(adapted slightly from Ice Cream Before Dinner‘s recipe)

1 3/4 c. whole milk ricotta cheese

2/3 c. granulated sugar

1 tsp., overfilled, of vanilla extract

2/3 c. heavy cream

1/2 tsp. Grand Marnier  (I substituted frozen orange juice concentrate.)

zest of one small lemon

pinch of sea salt  (I used kosher salt.)

1/4 c. chopped pistachios, optional

1/4 c. mini chocolate chips, optional

In a food processor, combine the ricotta, lemon zest, sugar, salt, and vanilla until well blended.  With cover on and blade spinning, slowly pour in the heavy cream.  Add the Grand Marnier.  Place the mixture in a bowl, and place that bowl in a larger bowl filled with ice water.  Set in the refrigerator until thoroughly chilled.

Churn in your ice cream machine according to manufacturer’s directions.  Place in a container in freezer until firm.