Cannoli Ice Cream w. Pistachios & Dark Chocolate

5 steps · 45 min total

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Chop Chocolate and Pistachios

   Finely chop the 2 ounces of dark chocolate into small, irregular pieces. You want some texture here.

   Roughly chop the 1/4 cup of pistachios, setting aside a small amount if you plan to use it as a garnish later.

   ≈ 5 min
2. 02

   Mix Ricotta Base

   In a medium bowl, combine the 1 3/4 cups of ricotta, 1/2 cup of sugar, 1/2 tsp of vanilla, and a small pinch of salt. Whisk vigorously until the mixture is smooth and the sugar has completely dissolved, with no grittiness.

   ≈ 5 min
3. 03

   Whisk in Milk

   Gradually pour the 1/2 cup of milk into the ricotta mixture, whisking continuously. Keep whisking until the milk is fully incorporated and the base looks creamy and uniform, with no streaks.

   ≈ 5 min
4. 04

   Fold and Chill

   Gently fold in the chopped chocolate and pistachios you prepared earlier.

   Transfer the entire mixture to a shallow, freezer-safe container, spreading it evenly across the bottom so it chills uniformly.

   ≈ 5 min
5. 05

   Freeze to Soft Set

   Place the container in the freezer for about 20-25 minutes.

   Halfway through, give the mixture a good stir to ensure it chills evenly. You're looking for a consistency where the edges are starting to set, but the center is still very cold and soft, like a thick soft-serve.

   ≈ 25 min