In my initial high schooler years, my closest companion and I would about a large portion of a mile from her home to a little strip shopping center that had a pastry shop. We would purchase a cannoli, get tidbits and beverages from the comfort store over the road, and afterward walk a mile back past her home to the Barnegat Bay. We would sit close to the shore and make the most of our tidbits and enjoy our cannoli.
I love cannoli cream. I could eat all the cream from all the cannolis and be content. Disregard the shells. The cream is the significant part. The kind of ricotta with a trace of cinnamon and a bit of vanilla is heavenly. With summer coming I'm on a dessert kick and what better approach to appreciate cannoli cream than solidified into a cannoli frozen yogurt!
- 1 cup heavy cream
- 1 1/2 cups ricotta cheese
- 1 cup almond milk
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/8 tsp vanilla
- 1/16 tsp cinnamon
- 3 egg yolks use pasteurized if you are concerned with consuming raw eggs
- 1 tsp glycerin optional, but recommended - this keeps the ice cream soft enough to scoop
- sugar free chocolate chips optional
- Combine all ingredients in a blender. Blend until smooth.
- Pour into an ice cream machine. Freeze according to the manufacturer's instructions.
- If using chocolate chips you can add them during the last few minutes in the machine or just sprinkle on top.
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