Cannoli Gelato With Mascarpone

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Take the Cannoli!!


Buon giorno!


As an Italian, I can testify that every once in a while you just need a “cannoli fix”. Actually, there can be some creative ways to get it. Well, come and get your cannoli – uh… gelato – uh… what? Here’s a thought. How about combining one of the favorite and best known Italian desserts – Cannoli – with another favorite – gelato? CANNOLI GELATO WITH MASCARPONE does just that. It’s everything you love – all wrapped up in… everything you love!! I really like this gelato, as I am a huge cannoli fan and can’t get enough of the great ingredients for them.

This gelato is pretty easy. First you make the custard. Then you chill it overnight. I like to chill my ingredients also so that everything is VERY cold when I make the gelato. You add the chips, cherries, and nuts when your gelato is almost finished. Then pop it in the freezer to finish.

One thing to remember is that gelato is best when it does not freeze hard. You eat it a little more “soft serve” than ice cream.

Don’t know about you, but this stuff is my Achilles Heel. I love anything frozen and would rather have gelato than probably any other dessert – no matter what time of year it is. Just can’t get enough!

You’ll like this one!  One taste and you’ll understand why Clemenza advised in The Godfather, “Leave the gun, take the cannoli.”


(Gelato di Cannoli con Mascarpone)

Makes: About a quart


1 1/2 C. Whole Milk

1 C. Heavy Cream

1 Tbsp. Almond Extract

5 Egg Yolks – beaten

1/2 Cup Sugar

Dash Salt

8 oz. Mascarpone Cheese

1/3 C. Semi-Sweet Mini Chips

1 10 oz. Jar Maraschino Cherries, rinsed, drained and cut in half

1/3 C. Pistachios, coarsely chopped


Put the milk, cream, and almond extract in a pan and heat until little bubbles appear around the edges. Remove from heat.

Beat the egg yolks, sugar, and salt in a bowl until light.

Add a little of the hot milk/cream to the egg yolks, stirring quickly to bring the temperature of the egg yolks up a little.

Then add all of the egg yolks mixture to the pan with the milk, cream, and extract, stirring in well and quickly.

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Heat on the stove at medium to medium high heat, stirring constantly, until the mixture coats the back of the spoon. Do not allow to boil.

Remove from heat and stir or whisk in the mascarpone until incorporated.

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While still hot, strain any solids out.

Cool completely.

You can cool it faster by putting your bowl in a larger bowl of ice.

When cool, cover with plastic wrap with the wrap right on top of the custard – so that a skin does not form. Then place in the refrigerator preferably overnight.

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Make your gelato in your ice cream maker according to manufacturer’s directions.

When it is soft serve and almost finished – add the chilled, chips, cherries, and nuts.

Freeze until it is the desired consistency. If it freezes hard, take it out of the freezer a few minutes before serving and let it become a little softer.




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Food Photos By Tommy Hanks Photography

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