CANNOLI SHELLS ICE CREAM

MAKES 4 TO 5 SHELLS

1 large egg white
2 tablespoons water
1¼ cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
1 tablespoon unsalted butter, melted

Vegetable oil, for deep-frying
In a small mixing bowl, lightly beat the egg white with the water. Sift the
flour, sugar, and salt into a large bowl. Make a well in the center. Pour the
egg white and the butter into the well. Slowly incorporate the flour into
the liquid, using a fork. Mix until a dough comes together. Knead the dough
on a floured board for 2 minutes or until the dough is smooth but not hard.
Wrap in plastic and refrigerate at least 2 hours.

Roll out the dough on a floured surface into a rectangle about 1/8 inch
thick. Use a paring knife to cut the dough into 6-inch squares. (Since the
shells are crumbled, there’s no need to make the traditional cannoli shape.)
Pour the oil into a heavy frying pan to a depth of 1 inch. Heat the oil to
350°F and carefully lower the pastries into the hot oil. Cook 2 at a time,
until golden brown, about 5 minutes. Remove with a slotted spoon and
drain on paper towels. Allow to cool before storing in an airtight container
until ready for use.

CANDIED CANNOLI ICE CREAM Add ¼ cup candied fruit to the machine
when the ice cream is semifrozen. Allow the machine to mix in the fruit.
Proceed with the recipe as directed.

CHOCOLATE CANNOLI ICE CREAM Omit the anise seeds and lemon
zest. Add ½ cup miniature chocolate chips to the machine when the ice
cream is semifrozen. Allow the machine to mix in the chips. Proceed with
the recipe as indicated.

TORRONE ICE CREAM Omit the anise seeds. Substitute ½ cup honey for
½ cup of the sugar. Add ¼ cup slivered almonds to the machine when the
ice cream is semifrozen. Allow the machine to mix in the nuts. Proceed
with the recipe as directed.