Beat the heat with Cannoli Ice Cream

"Again with the variations on cannoli?" You say. Well, you might say, I suppose, but those of you who are like me and can't get enough of anything even vaguely related to these particular pastries will really enjoy this one, I'm sure.

Ever since acquiring an ice cream maker last winter, I have been experimenting with a variety of different ice cream flavors: strawberry-basil, peaches and cream, fresh mint chocolate chip, etc. Last weekend, though, I found myself with extra ricotta cheese and an idea: if Ben and Jerry's can do it, why can't I?

I scoured the internet in search of recipes, but none seemed to both fit my ice cream maker and appropriately approximate what I personally felt was the right taste for cannoli. I ended up blending a few together and came up with a lovely mixture.

It doesn't taste like cannoli filling, which is what I was going for, but it became something else entirely, something of its own. It tastes rather sweet, but not too sweet. There's a hint of spiciness that I think that comes from the addition of cinnamon and nutmeg. Why not try it for yourself?

Cannoli Ice Cream

[What you need]
2 cups whole milk
15 oz ricotta cheese
1/2 cup granulated sugar
1/2 cup powdered sugar
2 T vanilla
1 t cinnamon
1 t nutmeg
To taste: chocolate chips, chopped pistachios, and/or dried apricots*
pinch salt

[What to do]

1. Whisk milk, salt, and granulated sugar together until slightly frothy.
2. Add cheese, powdered sugar, vanilla, and spices
3. Put in refrigerator for at least an hour, but it's best overnight
4. Follow your ice cream maker's instructions or! use this method.

*My ice cream maker instructs you to add "mix-ins" chocolate, nuts, fruit, etc at the last 5 minutes of the process, but your method may vary.