Cannoli Ice Cream with Pistachios and Chocolate

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Why choose between cannoli and ice cream when you can have both in one delicious scoop? This Cannoli Ice Cream with Pistachios and Chocolate has rich flavors laced with sweet honey, creamy ricotta and salty pistachios.

 

If you’re like me, you’re addicted to cannoli. If you’re not, try this ice cream and you might just be looking for those little cones of dessert heaven to see what all the fuss is about. Cannoli are crispy, fried dough tubes that are filled with cannoli filling made with whipped, sweet cheese (ricotta and/or mascarpone). Sometimes there’s chocolate chips sometimes not. Sometimes the ends are dipped in pistachios, sometimes not. Either way you serve them up, cannoli are heaven to me and I could probably eat my weight in them.

 

How do you Make Ice Cream at home?

 

You don’t need fancy equipment or years of experience to make ice cream at home. Though it does help to have an ice cream maker. All you need is a basic understanding of the ingredients and a simple process to follow. Homemade ice cream allows you to customize flavors, control the quality of ingredients, and ultimately create a dessert that is uniquely your own. You can easily master the art of crafting creamy, dreamy ice cream right in your own kitchen.

 

The steps and ingredients to make ice cream at home are simple. You cook milk and cream in a saucepan with sugar. Then you add in your extracts or flavorings like vanilla beans. Next, you pour the mixture into your ice cream maker and let it churn per the manufacturer’s instructions. Finally, you can serve it immediately, or put in the freezer to serve for later.

 

What is cannoli ice cream made of?

 

Now, let’s delve into the delicious ingredients that come together to create the delightful concoction known as cannoli ice cream. Cannoli have ricotta and sugar as the main ingredients for the filling. Sometimes there’s chocolate chips in there and sometimes there’s pistachios. This cannoli ice cream has cream, sugar and honey, vanilla bean paste, ricotta cheese, pistachios, and dark chocolate chips.

 

These are all simple ingredients that you can get at any grocery store. If you can’t find vanilla bean paste, then you can use regular vanilla extract. I just love the paste over extract because I think it has a more intense flavor then extract.

 

 

Is homemade ice cream better with or without eggs?

 

When it comes to making homemade ice cream, one common debate among dessert enthusiasts is whether to include eggs in the recipe. Eggs are often used in traditional ice cream recipes to create a smooth and creamy texture, as well as to help emulsify the ingredients. Some believe that the addition of eggs can help create a custard-like base that is velvety smooth and luxurious, making for a decadent treat.

 

Others prefer to leave them out for a lighter and more straightforward dessert. Some people may also choose to leave out eggs for dietary reasons or to simplify the recipe. Ultimately, whether or not to use eggs in homemade ice cream is a matter of personal preference and desired outcome. Experimenting with different recipes and variations can help you discover what works best for you and your preferences.

 

 

What ingredient makes homemade ice cream soft?

 

This is something I struggle with all the time. Here are some tricks to make sure you achieve that perfectly soft and scoopable texture in homemade ice cream. One key ingredient that plays a crucial role in this is sugar. Sugar not only adds sweetness to the ice cream but also lowers the freezing point of the mixture. This prevents it from becoming too hard when frozen.

 

If you don’t want to alter the recipe and add more sugar or one of the other suggestions, then try storing your ice cream in a shallow container instead of a tub. And try covering it with plastic wrap that should help prevent ice crystals from forming. Ice crystals make ice cream harder in the freezer. If you can prevent those from forming, then you’re golden when you go to serve it right from the freezer.

 

 

How do you make this Cannoli Ice Cream with Pistachios and Chocolate?

 

To make this delicious Cannoli Ice Cream with Pistachios and Chocolate, you first need to heat the cream, sugar, and honey in a saucepan until the sugar is dissolved. Remove this from the heat and stir in the vanilla. Let the mixture come to room temperature. Stir in the ricotta cheese and pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

 

 

Once the ice cream is finished churning, transfer it to a container and swirl in the pistachios and chocolate. Freeze the ice cream for a few hours to allow it to set before serving. Get ready to enjoy a scoop of homemade Cannoli Ice Cream with Pistachios and Chocolate that will impress your friends and family with its delicious flavor and creamy texture.

 

Now, if you have cannoli shells those would be spectacular as an addition. They would add more crunch and cannoli experience. I didn’t have any. Of course, if you have some tortillas you can fry this up as a substitute or even some corn flakes. Yes, it sounds weird, but they could add crunch and be a substitute for cannoli tubes.

 

 

What does cannoli ice cream with pistachios and chocolate taste like?

 

I loved this ice cream. And I mean that, honestly. I will definitely be making this again. I loved the texture of the ricotta. It really adds to the cannoli experience. It’s full of pistachios and chocolate to add the ultimate experience of this ice cream.  I served mine immediately.  And when I took it out to serve it for later, I let it sit on the counter for about 30 minutes so it was softer to scoop.  I will be trying some of those tips next time I make this.

Chill Out with Frozen Desserts

• Cannoli Ice Cream with Pistachios and Chocolate from A Kitchen Hoor’s Adventures
• Fresh Watermelon Slush from Palatable Pastime
• Frozen S’mores from Hezzi-D’s Recipe Box
• Homemade Fudgesicle from Art of Natural Living
• Mango Float (Frozen) from Karen’s Kitchen Stories
• Plum Sorbet from That Recipe

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