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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is wonderful, especailly around the Christmas holidays. But you can make ice cream any time! Ingredients:
2 cups plus 2 tbsp half-and-half, divided |
6 egg yolks |
1 cup sugar |
1/2 tsp cinnamon |
zest of 1 lemon |
1 pound (about 2 cups) fresh ricotta cheese |
1 tsp vanilla extract |
1/3 cup semisweet chocolate chips |
1/3 cup candied fruit (or dried fruit), in 1/4 -inch dice |
1/3 cup pistachio nuts, coarsely chopped |
cannoli pieces (for garnish) |
Directions:
1. Bring 2 cups half-and-half just to a simmer in a saucepan over medium-high heat.
2. Remove from the heat.
3. In a large bowl, whisk together egg yolks, sugar, cinnamon and lemon zest.
4. Slowly, pour the hot half-and-half into the yolk mixture, whisking constantly.
5. Return mixture to the saucepan and cook over medium-low heat.
6. Stir slowly and continuously with a wooden spoon until the custard thickens, about 5 minutes. (The custard will hold a path on the back of the spoon when a finger is drawn across it when it is thick enough).
7. Do not boil.
8. Pour the custard through a medium-mesh sieve set over a bowl.
9. Place ricotta and vanilla in bowl of a food processor.
10. Pulse to mix.
11. Add up to 2 tablespoons half-and-half, as needed, and pulse until the mixture is smooth.
12. Add ricotta mixture to the custard and whisk together.
13. Cover and refrigerate mixture until cold (at least 1 hour).
14. Transfer the cold mixture to an ice cream maker and process according to manufacturer's instructions.
15. Add chocolate chips, fruit and nuts during the last minute.
16. Transfer ice cream to a container; cover and freeze until firm before serving.
17. Serve in a waffle cone (because it's more like a cannoli shell than a bowl!)
18. Makes 1 1/2 quarts
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