Purrrrfectly Creamy Cannoli Gelato

From: Charlotte J

On Jun 30, 2008

When I first tasted this coming out of the ice cream freezer the almond was very dominant but after refreezing it was fine. Yes I know it is rich but maybe just a little chocolate syrup over it. I was going to do this but forgot...Put the mascarpone cheese in the mixer mix well then add 1 cup of milk mixture mix well. But I forgot, maybe next time to see if this will help with the clumps. I made this for Zaar World Tour 4 2008 the Wild Card round Italy the Italian Frozen Dessert TEAM Challenge I'm playing on the team Tastebud Tickling Travelers Go team go!

From: Midwest Maven

On Jun 19, 2008

This gelato was pretty good, but it ended up a bit clumpy. I thought it tasted like kicked up vanilla ice cream, but really had no cannoli flavor. The mascarpone was very difficult to incorporate and ended up leaving small clumps in the ice cream. I do like the flavors in this, the almonds, cherries and chips, but it reminded me more of biscotti than a cannoli. With some tweaking I'm sure it could be a great recipe, maybe trying ricotta instead of mascarpone? and maybe adding broken up biscotti pieces? Thanks for sharing this. Made this for ZWT4 for the Chic Chefs.

From: Boomette

On Jun 16, 2008

After reading some reviews, I decided to use only 1 cup of heavy cream and 3 cups of whole milk. It was perfect. Still rich but probably less. I'm not sure I put 12 ounces of mascarpone cheese, cause I got a 500 g package. I used fresh cherries instead of marashino. I love the taste of toasted almonds in it. Thanks Cookin' Cats Made for the Babes of ZWT4

From: LUv 2 BaKE

On Jun 17, 2008

What a great combination of flavours! I also made it a bit lighter by adding 1 cup cream and 3 cups of milk. I also didn't have any mascarpone so used cream cheese which worked very well. The little bit of juice from the maraschino cherries gave the ice cream a slightly pink colour which was quite pretty. This gelato was thouroughly enjoyed. Thanks Cookin' Cats!