Cannoli Ice Cream Recipe

I found this on Slashfood.

Cosmic Cannoli Ice Cream
(recipe by Jim Caccamo)

2 cups plus 2 tbsp half-and-half, divided
6 egg yolks
1 cup sugar
1/2 tsp cinnamon
Zest of 1 lemon
1 pound (about 2 cups) fresh ricotta cheese
1 tsp vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup candied fruit (or dried fruit), in 1/4 -inch dice
1/3 cup pistachio nuts, coarsely chopped
Cannoli pieces (for garnish)

Bring 2 cups half-and-half just to a simmer in a saucepan over medium-high heat. Remove from the heat.

In a large bowl, whisk together egg yolks, sugar, cinnamon and lemon zest. Slowly, pour the hot half-and-half into the yolk mixture, whisking constantly. Return mixture to the saucepan and cook over medium-low heat. Stir slowly and continuously with a wooden spoon until the custard thickens, about 5 minutes. (The custard will hold a path on the back of the spoon when a finger is drawn across it when it is thick enough). Do not boil. Pour the custard through a medium-mesh sieve set over a bowl.

Place ricotta and vanilla in bowl of a food processor. Pulse to mix. Add up to 2 tablespoons half-and-half, as needed, and pulse until the mixture is smooth. Add ricotta mixture to the custard and whisk together. Cover and refrigerate mixture until cold (at least 1 hour).

Transfer the cold mixture to an ice cream maker and process according to manufacturer's instructions. Add chocolate chips, fruit and nuts during the last minute. Transfer ice cream to a container; cover and freeze until firm before serving.

Serve in a waffle cone (because it's more like a cannoli shell than a bowl!)

Makes 1 1/2 quarts