Purrrrfectly Creamy Cannoli Gelato (Revised)

Total Time
50mins
Prep 15 mins
Cook 35 mins

This is to die for!!!! All the best of a great Italian Cannoli combined with extra creamy Italian Gelato!!!! Purrrrfectly heaven!!! Serve in a bowl with wafer cookies or try it in cannoli shells, or even a sugar waffle cone!! Made for the Zaar World Tour 4 by the Cookin Cats. Modern Czechs, Italians, and Greeks see Almonds as good luck and long life--and give out the nuts at weddings When you say italian dessert 2 things come to mind: cannoli and gelato. We combined the gelato with the wonderful ingredients from the filling from cannoli: mascarpone, marashino cherries, and pcs of chocolate. Cooking time does not include the refrigeration time.

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine the milk, cream, and sugar.
  2. Cook over medium heat until the mixture comes to a simmer, stirring continuously.
  3. Remove from heat.
  4. Add vanilla.
  5. Let cool on counter 30 minutes.
  6. Cover and refrigerate for at least 2 hours or overnight.
  7. Stir in mascarpone, mix until smooth(I used a potato masher to make sure it was mixed well.).
  8. Add chocolate chips, cherries, and almonds.
  9. Transfer to ice cream freezer and freeze according to manufacturer's directions.

Reviews

(1)
Most Helpful

*Made for Australia/NZ Swap #30* had REALLY high hopes, since we were recently in Sicily -- eating LOTSA gelato. Surely NOT the fault of the recipe -- very tasty, made as directed, but halved. I have an electric counter-top dessert freezer, where the base is left in the freezer overnight, then hand-cranked or motor-driven to freeze the contents. I THOUGHT about freezing the milk ingredients BEFORE adding the fruit and chocolate bits -- but didn't !! As soon as I poured the entire bowl of ALL ingredients into the freezer pack ---SURPRISE !! All the solids went immediately to the bottom and froze SOLID before I could get the paddles in motion !! DH and I worked to free the cream, but finally put all the semi-frozen mass in the freezer for a few hours. We need to master the mechanics -- but the proportions were very good -- if a tad sweet. I would like to do this again with coffee/cocoa ! Thanks, Lynn -- for posting !

NurseJaney July 27, 2009

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