This is an adaptation of a recipe from the brilliant book All American Desserts by Judith Fertig, wherein high-quality vanilla ice cream is doctored up with the makings of cannoli cream. The result is a memorable frozen treat: rich with ricotta, spices, and flecked with bits of candied fruit and chocolate chips. It's the best of two creamy worlds.
Cannoli Ice Cream
About This Recipe
|Active time:||30 minutes|
|Total time:||3 hours, 30 minutes|
|This recipe appears in:||Cakespy: Cannoli Ice Cream|
- 1/2 pound ricotta cheese, well drained
- 1 quart good quality vanilla ice cream, softened
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon cinnamon
- 1/4 cup mixed candied fruit
Put the softened ice cream into a very large mixing bowl, and fold in the drained ricotta cheese. Cover with plastic wrap and refrigerate while you complete the next few steps.
With an electric mixer, whip the cream until it reaches the point of soft peaks. Add the sugar, vanilla, and cinnamon; beat again, on high speed, until the cream reaches stiff peaks.
Fold the whipped cream into the ice cream and cheese mixture, and stir in the chocolate chips and candied fruit. Pack the ice cream tightly into a container, cover, and freeze until firm, at least three hours.