Cannoli Ice Cream

This is a great summer ice cream. It is rich enough to stand on its own but is also a nice accompaniment to fruit desserts. I came up with the recipe when I had a tub of mascarpone and some heavy cream that was about to expire. In the past my attempts at cannoli ice cream using ricotta were unpleasantly grainy in texture, so I prefer mascarpone in its place. I added the same flavorings I use when I make cannoli cream and it has been a hit with family and friends. During the summer months I make ice cream often and find the easiest method does not involve a cooked custard. Simply place the ingredients in the blender and blend until smooth, then freeze in an ice cream maker. Enjoy!

Cannoli Ice Cream
1 large egg
1/3 c. sugar
1/2 tsp. vanilla extract
1/4 tsp. La Torinese brand Crema di Cacao imitation flavoring (order from fantes.com), or cocoa powder to taste
2 drops cinnamon oil
pinch of ground cinnamon
pinch of kosher salt
3 c. heavy cream
1 c. mascarpone

Place one large egg in a blender. Blend on high for 1-2 minutes until foamy. Add sugar and blend again. Add vanilla, crema di cacao, cinnamon oil, ground cinnamon, and salt and blend until smooth. Add heavy cream and mascarpone. Blend until smooth, about 1 minute. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 quart.

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