Cannoli gelato combines all of the flavors you love in a traditional cannoli ... sweetened ricotta,
vanilla, cinnamon, chocolate, orange, and pistachio in a delicious frozen dessert. We prefer to
serve the gelato in a waffle cup to replicate the classic cannoli shell, but you can also break up a
few cannoli shells and add them directly into the gelato at the same time that you add the chocolate
1-2/3 cups whole milk ricotta
1 cup heavy cream
3/4 cup whole milk
1/2 to 3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon grated orange zest
1/4 cup chopped bittersweet or semi-sweet chocolate
1/4 cup chopped pistachios
In a blender, combine the ricotta, heavy cream, milk, 1/2 cup of sugar, vanilla,
cinnamon, and orange zest. Puree until smooth. Taste the mixture. Add the
additional sugar and blend again if you would like it sweeter.
Transfer the mixture to an ice cream maker and freeze according to the
manufacturer's directions. Add the chocolate, pistachios, and optional orange
peel and cannoli pieces during the last few minutes of processing. Or you can
transfer the gelato to a large bowl and use a spatula to stir the ingredients in.
Transfer the gelato to an airtight container and freeze until ready to serve. This
gelato is best the day you make it, when the texture is at its creamiest.
If the gelato freezes hard, let it soften a few minutes at room temperature