zombola
05-10-2015, 12:43 PM
http://cdn.seededatthetable.com/wp-content/uploads/2014/07/Cannoli-Ice-Cream-Sandwich-2.jpg
ngredients
* 2 cups cold heavy whipping cream
* 1 15 oz container whole milk ricotta cheese
* 1 14 oz can sweetened condensed milk
* 1 tsp vanilla extract
* 1 tsp orange zest
* 1 cup mini chocolate chips
* 1 cup pistachio nuts, coarsely chopped
* 12 prepared pizzelle cookies
*
Method
In a medium bowl, beat heavy whipping cream with an electric mixer on high speed, until medium soft peaks form. Refrigerate until needed. In the bowl of a food processor fitted with metal blade, process ricotta and condensed milk until very smooth and creamy. Transfer mixture to a large bowl. Stir in vanilla extract, orange zest, chocolate chips and pistachio nuts. Remove whipped cream from refrigerator and gently fold whipped cream into ricotta and condensed milk mixture. Pour into a 2 quart container. Cover and freeze until firm and scoopable but not frozen solid, about 3 hours. Place six pizzelle cookies, bottom side up, on a flat surface. Scoop a generous portion of ice cream in the center of each cookie. Place another pizzelle cookie, bottom side down, on top of ice cream, then press gently. Repeat with remaining cookies and ice cream. Serve immediately.
Notes:
If you can find Sorrento Whole Milk Ricotta Cheese Velvety Smooth, use it and it will make a big difference, I buy it at Super Walmart. If not, regular whole milk ricotta will work.
Number of Servings: 6
ngredients
* 2 cups cold heavy whipping cream
* 1 15 oz container whole milk ricotta cheese
* 1 14 oz can sweetened condensed milk
* 1 tsp vanilla extract
* 1 tsp orange zest
* 1 cup mini chocolate chips
* 1 cup pistachio nuts, coarsely chopped
* 12 prepared pizzelle cookies
*
Method
In a medium bowl, beat heavy whipping cream with an electric mixer on high speed, until medium soft peaks form. Refrigerate until needed. In the bowl of a food processor fitted with metal blade, process ricotta and condensed milk until very smooth and creamy. Transfer mixture to a large bowl. Stir in vanilla extract, orange zest, chocolate chips and pistachio nuts. Remove whipped cream from refrigerator and gently fold whipped cream into ricotta and condensed milk mixture. Pour into a 2 quart container. Cover and freeze until firm and scoopable but not frozen solid, about 3 hours. Place six pizzelle cookies, bottom side up, on a flat surface. Scoop a generous portion of ice cream in the center of each cookie. Place another pizzelle cookie, bottom side down, on top of ice cream, then press gently. Repeat with remaining cookies and ice cream. Serve immediately.
Notes:
If you can find Sorrento Whole Milk Ricotta Cheese Velvety Smooth, use it and it will make a big difference, I buy it at Super Walmart. If not, regular whole milk ricotta will work.
Number of Servings: 6