Italian Cherry Cannoli Ice Cream

Amy Mahon

Put a chill on the traditional Sicilian treat with this decadent dessert

INGREDIENTS

Ice Cream

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla
5-6 ounces Amarena cherries*, cut in half
1 cup vanilla sugar cannoli chips, broken into bite-sized
pieces
1 cup mascarpone whipped cream (see recipe below)

Mascarpone Whipped Cream

4 ounces mascarpone cheese
1 cup heavy cream
1/4 cup confectioners sugar
1/4 teaspoon vanilla

DIRECTIONS
In a medium bowl, whisk together the heavy cream, milk, sugar, and vanilla until sugar is dissolved. Cover and refrigerate for one to two hours.
While the ice cream mixture chills, prepare the mascarpone whipped cream. Add the mascarpone cheese, heavy cream, confectioners sugar and vanilla to the bowl of a stand mixer with whisk attachment. Whisk on low speed until the ingredients are combined. Then increase speed to high and whisk until stiff peaks form.
Transfer the ice cream mixture to the base of an ice cream maker and follow machine instructions. Once the ice cream is finished mixing, add in the cherries, cannoli chips and one cup of the mascarpone whipped cream. Mix until combined.
Transfer the ice cream to an airtight container and freeze until completely firm. Serve the ice cream with additional cherries, cannoli chips and mascarpone whipped cream.
*I found Amarena cherries at my local liquor
store. They carry the brand Filthy, which makes other
cocktail garnishes. They don’t contain any alcohol.
You can also use Luxardo maraschino cherries if you
can’t find the Amarena cherries. I found the cannoli
crisps in the ShopRite bakery section.
Follow Amy Mahon on Instagram @sundaygirleats

Find this and more in the June issue of Ocean City Magazine