Ingredients for Purrrrfectly Creamy Cannoli Gelato
- 3 cups whole milk
- Heavy Cream
- 1 cup granulated sugar
- Vanilla
- Mascarpone Cheese
- Semisweet Mini Chocolate Chips
- Maraschino Cherry
- Almonds
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How to Make Purrrrfectly Creamy Cannoli Gelato
- In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in the ricotta cheese, marscapone cheese, and vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the egg yolks and cornstarch until light and frothy.
- Temper the egg yolk mixture by slowly whisking in a small amount of the warm milk mixture. Then pour the tempered egg mixture into the saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the mini chocolate chips and candied orange peel.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Pour the mixture into a shallow container, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight, to allow the gelato to chill and set.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the gelato to an airtight container and freeze for at least 2 hours to further firm up.
- Serve your Purrfectly Creamy Cannoli Gelato in bowls with wafer cookies, cannoli shells, or sugar waffle cones. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
63g
Fat
40g
Carbs
6g
