Dessertsbonappetit3.8
Cannoli Ice Cream
Cannoli but make it ice cream. An egg-free homemade ricotta ice cream chock-full of crushed sugar cones, chocolate, and pistachios.
👥 1 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Heat zest of 1 large lemon, ¾ cup (150 g) sugar, ¼ cup (80 g) honey, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 2 cups half-and-half in a medium saucepan over medium, whisking occasionally, just until sugar is dissolved and mixture is steaming, about ⏱️ 5 minutes.
Zest of 1 large lemon½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt2
2
Meanwhile, whisk 1 Tbsp. cornstarch and remaining ¼ cup half-and-half in a medium bowl until smooth.
. cornstarch1 Tbsp
3
Add cornstarch mixture to saucepan; reserve bowl. Cook, whisking constantly, until custard is thickened and large bubbles break on surface, 6–⏱️ 9 minutes; remove from heat.
4
Place 2 oz. cream cheese and 1¼ cups whole-milk ricotta in reserved bowl. Pour about one quarter of hot custard over; whisk vigorously until smooth, about ⏱️ 2 minutes. Pour in remaining custard and whisk to combine. Let cool, whisking occasionally, about ⏱️ 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover ice cream base and chill until thick, at least ⏱️ 4 hours.
. cream cheese2 oz¼ cup (80 g) honey¼ cups whole-milk ricotta1¼ cup (40 g) coarsely chopped orange-flavored chocolate (such as Lindt)¼ cup (30 g) raw pistachios, preferably Iranian or Sicilian, coarsely chopped
5
Transfer ice cream base to ice cream maker and process according to manufacturer’s directions until the consistency of soft-serve. Add 2 sugar cones, coarsely crushed, ¼ cup (40 g) coarsely chopped orange-flavored chocolate, and ¼ cup (30 g) raw pistachios, coarsely chopped, and run machine for a few minutes to evenly distribute. Scrape ice cream into an airtight container and press plastic wrap directly onto surface. Cover and freeze until firm, at least ⏱️ 2 hours.
6
Scoop ice cream into cones. Do ahead: Ice cream base can be made 4 days ahead; keep chilled. Ice cream can be made up to 3 days ahead for best texture; keep frozen.
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