Ingredients

The following ingredients have 4 Servings
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 3/4 cup + 2 Tbsp granulated sugar
  • 2 Tbsp light corn syrup
  • 1 (15 oz) container whole milk ricotta
  • 4 oz cream cheese (, diced into small cubes)
  • Seeds of 1 small vanilla bean
  • 1/2 cup cannoli shell pieces
  • 1/2 cup mini semi-sweet chocolate chips ((I recommend Ghirardelli)*)
  • 1/2 cup unsalted (, roasted pistachios, chopped)

Instruction

  • In a blender combine heavy cream, milk, sugar and corn syrup and blend mixture on low speed until sugar has dissolved, about 1 minute.
  • Add in ricotta, cream cheese and vanilla bean seeds and blend mixture until well pureed. Transfer to an airtight container and freeze 1 hour, stirring once halfway through freezing, then transfer to an ice cream maker and process according to manufactures directions.
  • Add in cannoli shell pieces, mini chocolate chips and unsalted pistachios during last few minutes of processing.
  • Transfer to airtight container and freeze until semi-firm (I found this was best slightly soft so if you do freeze until firm allow it to rest at room temperature for a bit before enjoying).
  • *If you don't want you ice cream as "loaded" as mine you can cut back on the amount of chocolate chips and pistachios.