Happy National Ice Cream Day everyone!!! Well, belated anyway. It technically falls on the third Sunday in July, yesterday.
We celebrated the day with a fresh batch of the most delicious ice cream I have ever made. Em devoured hers, it was her first ice cream cone and I was so proud to have made the ice cream she was loving so very much. We must have spent 20 minutes watching her and laughing with her. She truly enjoyed that cone and I have 100 pictures to prove it. Well, a lot anyway.
Mr. W only had one comment, after he handed me the last 2 inches of his cone that he had devoured without saying a word. Mind you his comment yesterday was " I am not eating 'cheese' ice cream". He thought that there was a little too much chocolate in the cone. I am a HUGE chocolate fan (especially Nutella) but I would have to agree, to the average person, it was probably a bit much. I will cut down the chocolate next time. Yes, next time. He loved it and wants it again. I think watching Em eat it convinced him that it was good.
So, I have to say a REALLY good canoli might just be my favorite dessert. Not those greasy ones you get in a typical deli, but the hand made ones from 'Nona' at the Italian deli. Delish!!! It is virtually perfect, it has a deliciously smooth sweet and creamy mixture in the center of this fabulous crunchy 'carrying case', with a little chocolate drizzled on top and chocolate chips in the mix or on the ends. Heavenly!
After watching Giada De Laurentiis make a Ricotta and Chocolate Chip Ice Cream Cone, I was inspired!!! Here is what I did... You are going to love it!!!
Oh, and just to test the idea I made a second batch and froze it in a metal bowl in the freezer. I stirred it with a spoon every 15 minutes or so. It was delicious. Definitely more dense, as the ice cream maker mixes in air. So, that seems pretty logical. But, it was not icy like some ice creams made without the machine. I also tried it with out the chocolate chips. Absolutely incredible!!!
Canoli Ice Cream Cone
1 (15-ounce) container whole milk ricotta cheese
1 cup whole milk
1 cup simple syrup, cooled - recipe follows
1/2 teaspoon vanilla extract
1 cup mini semisweet chocolate chips
12 sugar cones
2/3 cup chocolate-hazelnut spread (Nutella)
1/2 cup semisweet chocolate chips
Special Equipment: a 1 1/2-quart capacity ice cream maker, 4 glass tumblers to hold sugar cones, a 2-ounce ice cream scoop
For the Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth.
Add the simple syrup and vanilla extract. Stir to combine.
Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions. Add the chocolate chips 10 minutes before the end of freezing.
For the Sugar Cones: Stand 4 sugar cones in each of the 3 glass tumblers.
Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate chips have melted and the mixture is smooth.
Spoon 2 teaspoons of chocolate mixture into each sugar cone.
(I got over excited with spooning, only put about 1/2 this much)
Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm.
To serve: Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone. Serve immediately.
1/2 cup water
1 cup sugar
In a small saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.