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 and pistachios.
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 1/4 cup finely chopped candied orange peel (optional) 3 cannoli shells, broken into small pieces (optional)
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 before serving.
The Cuisinart Frozen Dessert Maker makes frozen yogurt, gelato, ice cream, sherbet, sorbet, and frozen drinks in 20 minutes or less. Double-insulated freezer bowl holds up to one and one-half quarts of frozen dessert.