LOW CARB CANNOLI ICE CREAM
1 cup heavy cream
1 1/2 cups ricotta cheese
1 cup almond milk Or half & half
1/2 cup Xylitol, Stevia or Erythritol or a mix of your choice to taste- you could also add a bit of stevia glycerite if you have it.
1 tsp vanilla
1/4 tsp cinnamon
3 egg yolks
1 tsp glycerin or 2 tsp of rum or vodka (optional, but recommended – this keeps the ice cream soft enough to scoop)
Combine all ingredients in a blender or use a mixer if you do not have a blender handy. Blend until smooth. Heat all ingredients in a saucepan and bring to a simmer. Wisk the egg yolks and slowly add half a cup of the hot mixture to the yolks mixing while you pour. This is so that you can temper the eggs and bring them to the right temperature. Next slowly pour the egg mixture back into the saucepan and bring back to a simmer. This will thicken to a slightly pudding type consistency. Cool completely in the refrigerator for a few hours. Pour into an ice cream machine. Freeze according to the manufacturer’s instructions. Add sugar free chocolate chips if desired.