Galbani® Cheers To Cannoli Ice Cream

Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani^® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Cheers To Cannoli Ice Cream

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Galbani® Cheers To Cannoli Ice Cream

INGREDIENTS

Amount	Ingredient
15 oz.	Galbani Ricotta
6 oz.	Galbani Mascarpone
¾ cup	Granulated sugar
1¼ cup	Heavy whipping cream, chilled
½ cup	Whole milk
½ tsp.	Pure vanilla extract
2	Cannoli wafers (one for garnish)
½ cup	Mini chocolate chips
½ cup	Unsalted roasted pistachios, chopped, plus extra for garnish
	Zest of one orange, plus extra for garnish
	Chocolate pearls for garnish

METHOD

In a stand mixer, add the Ricotta, Mascarpone, and sugar. Mix on medium speed until just combined, about 1 minute.
Switch mixer to low speed, and add the heavy cream, milk, vanilla extract, and orange zest and combine, approximately 1 to 2 minutes.
Remove bowl from mixer. Crumble 1 cannoli wafer and fold in the pieces, chocolate chips, and pistachios. Cover the mixture and chill for 1 hour.
Remove the cannoli ice cream mixture from the refrigerator and freeze it in your ice cream maker as per the manufacturer's instructions.
To serve, layer chocolate pearls in the bottom of a chilled cocktail glass. Using an ice cream scoop, scoop a generous amount of ice cream into a ball and use a spoon to gently cover one half with pistachio crumbs. Place ice cream into the glass so that the pistachio-covered side is on the left side of the glass, giving a half-and-half effect. Garnish with a whole cannoli wafer and orange zest curls and serve immediately.

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