Leave The Sun. Make The Cannoli Ice Cream
Summer. Is. Not. Over.
Summer. Is. NOT. Over.
It may be September but I REFUSE to let go of Summer just yet. My mind is telling me that Fall is creeping up on us like a sneaky little thief in the night but there is still time left to enjoy the warm weather and I full intend on doing that. Case in point: I took out my ice cream maker yesterday for the first time the entire summer. I know, it’s kind of weird because by this point in the season i normally would have been on my 10th batch of homemade ice cream. But with my recent move and the general craziness of life, I just never got around to making any.
Since this was my first batch of ice cream this year, I wanted to make something special and a little unique. I had been craving this crazy delicious cannoli ice cream that I used to get at a bakery back when I lived in Brooklyn so I figured I’d give it a whirl and see what I could come up with. The texture of this ice cream is less creamy than traditional ice cream because of the ricotta. It literally tastes like a frozen cannoli which is, OMG, so good! I even thought about using it to fill cannoli shells instead of on a traditional ice cream cone, but I was too lazy to try and track some down. If you can find cannoli shells, I think that it would make a gorgeous and unexpected presentation.
This ice cream is best eaten directly from the machine but it can certainly be frozen in an airtight container for scooping later. Just not that the texture change slightly making a little harder to scoop. Either way, it’s delicious!
Cannoli Ice Cream
- 1 (15 ounce) container of ricotta
- 1 cup whole milk
- 1 cup granulated sugar
- Zest of one orange
- 1 1/2 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips (mini is my fave kind to use)
1. Place your ice cream container into the freezer to freeze according to your ice cream makers directions.
2. In a food processor combine ricotta, milk, sugar, orange zest and vanilla. Process just to break down the ricotta curds slightly, about 2 minutes. Assemble your ice cream maker, turn it on and pour ricotta mixture into the drum. Churn the ice cream for as long as your makers directions specify. Add in the chocolate chips about 5 minutes before the end of the freezing process. Serve.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
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