ingredients:
for the ice cream:
- 1¼ cups (310g) heavy cream
- 1 tsp vanilla bean paste (or 1/4 tsp vanilla bean)
- ¾ cup (245g) sweetened condensed milk
- 1 cup (250g) ricotta, strained
- zest of 1 orange
- 1 tsp cinnamon
- ½ cup (140g) Pistakio Cream
- ½ cup (85g) mini chocolate chips
for the assembly:
- 12-15 small cannoli shells
- ¼ cup (30g) roughly chopped pistachios
instructions:
- in a large bowl (or stand mixer), whip the cold heavy cream until it becomes thick with soft peaks — about 1-2 minutes.
- add the vanilla, sweetened condensed milk, ricotta, orange zest, cinnamon, and Pistakio Cream. whip until very thick and fluffy; it should have medium peaks.
- fold in the mini chocolate chips.
- transfer the ice cream base into piping bags and place in the freezer until firm but still pipable, about 45 minutes–1 hour.
- when the ice cream has firmed up a bit, pipe it into the cannoli shells.
- place all the filled cannoli on a lined tray or plate and refrigerate for at least another hour or until the ice cream is fully set.
- when ready to serve, dip each cannoli in the chopped pistachios and enjoy!
