Italian Cannoli Ice – A Homemade Summer Treat

• 調理時間: 30 minutes
• 総時間: 1 hour

材料

3 cups water

1 cup sugar (use 1 cup of raw honey for lighter version)

1 Tablespoon + 2 teaspoons pure vanilla extract*

1 cup Polly-O ricotta cheese* (Use part-skim or fat-free for lighter version)

¼ cup confectioner’s sugar (use ¼ cup honey for lighter version)

¼ cup heavy cream (use light cream or half and half for lighter version)

1 teaspoon pure vanilla extract

½ cup Nestle’s or Hershey’s mini chocolate chips

¼ cup chopped pistachios (shelled)

¼ cup chopped maraschino cherries

½ cup crumbled cannoli shells (check your local supermarket’s bakery section)

1 Tablespoon of fresh orange zest

手順

Simple syrup (15 minutes + at least 30 minutes cool time)

In a large saucepan, heat 3 cups of water and 1 cup of sugar (or honey) until the sugar or honey dissolves.

Once simple syrup sweeteners are dissolved, remove from heat, cover, and let cool for 30 minutes. Add 1 tablespoon + 2 teaspoons of vanilla. Stir, cover, and set aside. Add 1 tablespoon + 2 teaspoons of vanilla. Stir, cover, and set aside. Cannoli Cream mixture (10 minutes)

In a mixing bowl, add 1 cup of ricotta and ¼ cup of confectioner’s sugar (or ¼ cup of honey). Mix well.

Add ¼ cup heavy cream (or light cream/ half and half) and 1 teaspoon of vanilla. Stir well. Cover and refrigerate until you are ready to prepare the mixture for freezing. Preparing the Cannoli Ice Mixture (5 minutes) Freeze time 10 hours or overnight

In a blender or food processer, add cannoli cream mixture and blend for about a minute.

Add cooled simple syrup and blend for another minute. Pour liquid mixture to a metal pan (I use a loaf baking pan that holds approximately 8 cups). Cover with saran wrap or pan cover and freeze. After 3 hours, stir and scrape any ice from the sides of the pan. Return to the freezer. In about an hour or so (or when the ice forms, but is still soft), Stir in ¼ cup of mini chocolate chips and mix well.

Tip: I use a metal loaf baking pan (not aluminum foil) and a large rubber band to hold the saran wrap tightly onto the pan. You can also use a metal pan that has a plastic cover. To serve after freezing:

Remove pan from freezer. Using a fork or spoon, scrape the cannoli ice away from the pan until all the ice is loosened. You may need to chop larger ice pieces.

Mix to spread out any mini chocolate chips that may have clumped together. Mix in any add-ins if desired. This scraped ice should resemble snow slush! Scoop out and Enjoy!

If you have leftovers, which I doubt, you can refreeze and then follow the serving directions once you are ready to serve the Italian ice again. The Italian ice will keep in the freezer for about a week.