Cannoli Ice Cream

Ingredients

• 1 cup heavy cream
• 3/4 cup whole milk
• 3/4 cup + 2 Tbsp granulated sugar
• 2 Tbsp light corn syrup
• 1 container whole milk ricotta or equal amount fresh
• 4 oz cream cheese, diced into small cubes
• Seeds of 1 small vanilla bean
• 1/2 cup cannoli shell pieces
• 1/2 cup mini semi-sweet chocolate chips, I recommend Ghirardelli
• 1/2 cup unsalted, roasted pistachios, chopped

Directions

1. Pour the heavy cream, milk, sugar and corn syrup into a blender. Run it on low for about 1 minute, just until the sugar has dissolved. Add the ricotta, cream cheese and vanilla bean seeds, then blend again until the mixture is completely smooth.
2. Scrape the mixture into an airtight container and freeze it for 1 hour, stirring once at the halfway point. Move it to an ice cream maker and churn according to the instructions for your machine. During the last few minutes of churning, add the cannoli shell pieces, mini chocolate chips and unsalted pistachios.
3. Spoon the ice cream into an airtight container and freeze it until semi-firm. This is best a little soft, so if it freezes until firm, leave it at room temperature for a bit before serving.
4. For the cannoli shell pieces, use 1/2 of the cannoli shell recipe, cutting them into 4-inch rounds, frying them in vegetable oil instead of baking them in muffin tins, draining them on paper towels, breaking them into small pieces and chilling them in the freezer before adding them to the ice cream.
5. If you prefer the ice cream a little less packed with mix-ins, reduce the chocolate chips and pistachios.