We host an ice cream party with Chef Isabella and mother's and daughter's of the hosts and guests. This is a special Mother's day episode you will not want to miss.
Here's Chef Isabella's Recipe:
Gelato di Canoli
1 container (15 oz.) Original Ricotta Cheese
1 can (14 oz.) fat-free sweetened condensed milk
1/2 cup cold milk
1/4 tsp. ground cinnamon
1 pt. (2 cups) whipping cream
1 cup Slivered Almonds, toasted
2 squares Semi-Sweet Chocolate, chopped
PLACE ricotta cheese in blender or food processor container; cover. Blend until smooth. Pour into medium bowl. Add condensed milk, regular milk and cinnamon; mix well.
BEAT whipping cream in large bowl with electric mixer on high speed until soft peaks form. Add ricotta cheese mixture, almonds and chocolate; stir gently until well blended. Pour into 1-1/2 qt. metal bowl; cover.
FREEZE at least 4 hours or until firm, stirring once after 2 hours or when edge begins to harden. Let stand at room temperature 15 min. or until ice cream can be scooped easily. Store leftover ice cream in covered container in freezer up to 1 week.
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