September 3, 2010
I told you I had a holiday weekend surprise up my sleeve (or, um, in my belly).
Cannoli Ice Cream.
Yes. Ice cream that tastes like Cannoli Cream.
And it’s easy, too. Barely any labor required for this Labor Day treat.
In fact, I tested this recipe several times, comparing versions made with a ricotta custard base and this one, made simply by blending together the ingredients before putting them in an ice cream maker. Taste was comparable and this was markedly easier. So, here you go.
Cannoli Ice Cream
makes 3 full (proper) cups of ice cream
can be served to kids 12+ mos
1 1/2 c milk (it can be reduced fat)
1 1/2 c ricotta (about 12 oz, it can be part skim)
3/4 c packed light brown sugar
3/4 tsp ground cinnamon
3/4 tsp fresh lemon juice
1/8 tsp orange zest
scant 3/4 c mini chocolate chips
1. Combine milk, ricotta and brown sugar in the bowl of a food processor. Blend well, then transfer to a mixing bowl.
2. Whisk in cinnamon, lemon juice and orange zest. Add to an ice cream maker and follow manufacturer’s instructions.
3. Allow ricotta ice cream to firm up—but not get too hard—in the freezer before folding in chocolate chips. Continue to freeze until desired consistency or to store.
*Note: Though there are no ingredients in this that children younger than 12 months cannot share, I recommend it for older babies and kids due to the relatively high sugar content. Feel free to share this as you wish!