Ingredients
Recipe
- Cannoli Cream–Infused Vanilla Ice Cream
- Crushed Cannoli Shell Roll
- Warm Chocolate Sauce Base
- Pistachio & Chocolate Finish
- Chocolate Curl Garnish
Cannoli Cream - Ingredients (Yields ~1.5 quarts)
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 tbsp pure vanilla extract
- 1 tsp vanilla bean paste
- 1 cup whole milk ricotta (drained overnight)
- ½ cup mascarpone
- ½ cup powdered sugar
- ½ tsp cinnamon
- Pinch sea salt
Method
-
Make Custard Base
Heat cream + milk until steaming.
Whisk yolks + sugar. Temper with warm dairy.
Cook to 170–175°F until slightly thickened.
Stir in vanilla + salt. Chill completely. -
Prepare Cannoli Cream
Whip ricotta, mascarpone, powdered sugar, cinnamon until smooth and fluffy. -
Churn
Churn chilled custard in ice cream maker.
During final 2 minutes, fold in cannoli cream (ribbon style, not fully blended).
Add mini chocolate chips if desired.
Freeze 3–4 hours to firm.
Ingredients
- 4–5 cannoli shells
- 1 tbsp raw sugar (adds sparkle + crunch)
Pulse shells in food processor to medium crumbs (not dust).
Mix with raw sugar.
To assemble:
Scoop firm ice cream into a tight ball. Roll immediately in crumbs to coat sides only (leave top visible).
Warm Chocolate Sauce Base
Ingredients
- ½ cup heavy cream
- ½ cup semi-sweet chocolate
- 1 tbsp butter
- Pinch sea salt
Pistachio & Chocolate Finish
- 2 tbsp chopped roasted pistachios
- Extra warm chocolate sauce for drizzle
Finally: Heat cream → pour over chocolate → whisk smooth → stir in butter + salt.
Keep warm but not hot.
Spread 2–3 tbsp onto plate before placing ice cream.
- Swipe warm chocolate sauce on chilled plate
- Place crumb-rolled ice cream scoop center
- Drizzle chocolate
- Sprinkle pistachios
- Add chocolate curl
Visit Carrabba's Italian Grill
Website: carrabbas.com Locations: Nationwide
Sips to Remember We've partnered with Carrabba's for a series of special wine dinners featuring five chef-crafted courses alongside wines from women-led brands. Reservations are now open for the Crushing It: March Wine Dinner on March 3 and March 18. Check Out the Menu
Recommended Pairing: McBride Sisters Collection Red Blend with the Cannoli Cream Vanilla Ice Cream Sundae
