CANNOLI ICE CREAM

MAKES ABOUT 1 QUART

CANNOLI are small Italian pastries with a ricotta filling, scented
with lemon, anise, and vanilla. This ice cream is delicious on its own, or
mixed with crumbled cannoli shells.

¾ cup sugar
2 large eggs
1 cup milk
½ teaspoon anise seeds, crushed
1½ cups ricotta (15-ounce container)
1 teaspoon grated fresh lemon zest
1 teaspoon vanilla extract
1 cup heavy cream
2 cups crumbled cannoli shells (optional; recipe follows)

In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Set aside.

Combine the milk and anise seeds in a heavy medium saucepan. Bring to
a simmer over low heat. Slowly beat the hot milk into the eggs and sugar.
Pour the entire mixture back into the pan and place over low heat. Stir
constantly with a whisk or wooden spoon until the custard thickens slightly.
Be careful not to let the mixture boil or the eggs will scramble. Remove
from the heat and whisk in the ricotta. Pour the hot ricotta custard through
a strainer into a large, clean bowl. Allow the custard to cool slightly, then
stir in the lemon zest, vanilla, and cream. Cover and refrigerate until cold
or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions, adding the crumbled
cannoli shells when the ice cream is semifrozen. Allow the machine to mix
in the crumbled pastry. When finished, the ice cream will be soft but ready
to eat. For firmer ice cream, transfer to a freezer-safe container and freeze
at least 2 hours.