Description
Ice cream cannoli are a fresh, summery version of traditional Sicilian cannoli. They consist of a crunchy, fragrant shell filled with creamy ricotta ice cream and chocolate chips, all made without the use of an ice cream maker.
Preparation of ice cream cannoli
Preparation of the ice cream cannoli
Preparation of the wafers: In a bowl, pour and work all the ingredients for the dough: flour, Marsala, sugar, egg yolk, soft butter, bitter cocoa, coffee powder and a pinch of salt. Form a homogeneous dough, flatten it, wrap it in cling film
transparent and place in the refrigerator for 2 hours.
Rolling out and frying: After the resting time, roll out the dough with a rolling pin until it is 1-2 mm thick. Cut out squares of about 7-8 cm on each side and wrap them around metal sticks greased with a drop of oil. Brush the edges with a little egg white and press to seal. Fry the peels in boiling oil for about 3-4 minutes, turning them until golden brown. Drain and transfer them to kitchen paper; when they are lukewarm, gently remove them from the sticks.
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