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Total Time
1 hour (plus 4 hours for chilling and 2 hours for freezing)
This recipe captures all the qualities of a great cannoli in an equally enjoyable frozen format. The egg-free custard allows the fresh-milk ricotta flavor to shine through without the bother of separating or tempering egg yolks. The crushed sugar cones soften to a delightful chew once mixed into the ice cream. Serve the ice cream scooped into fresh cones to mimic the sensation of biting into a crisp cannoli shell.
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What you’ll need
Ingredients
Makes 1 quart
Step 1
Heatzest of 1 large lemon,¾ cup (150 g) sugar,¼ cup (80 g) honey,2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and2 cups half-and-halfin a medium saucepan over medium, whisking occasionally, just until sugar is dissolved and mixture is steaming, about 5 minutes.
Step 2
Meanwhile, whisk1 Tbsp. cornstarchand remaining¼ cup half-and-halfin a medium bowl until smooth.
Step 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.
Step 4
Place2 oz. cream cheeseand1¼ cups whole-milk ricotta在保留碗。倒一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.
Step 5
Transfer ice cream base to ice cream maker and process according to manufacturer’s directions until the consistency of soft-serve. Add2 sugar cones, coarsely crushed,¼ cup (40 g) coarsely chopped orange-flavored chocolate, and¼ 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.
Step 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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Reviews (1)
Back to TopExcellent! I subbed mini dark chips for the orange chocolate just because that’s what I had on hand. The lemon zest gives it a great, bright flavor, and the ricotta and cream cheese make it extra creamy with a nice tang.
Di
7/28/2023
