Cannolo with Ricotta Ice Cream and Melon

Step 1

With our preparations it is possible to prepare a good ice cream even without the ice cream maker. While preparing the base of the ice cream place a tray in the freezer, preferably of stainless steel. In the meantime, mix the sugar with the base and add a little cream. Mix well with the whisk to avoid lumps and add the rest of the cream a little at a time. Blend the ricotta with the melon and add them to the mixture. Pour the mixture into the tray you placed in the freezer previously, taking care not to fill it completely because the ice cream, once ready, will double in volume. Cover and place in the freezer. After about half an hour, remove from the freezer; the mixture will have hardened slightly, especially at the edges, mixes vigorously trying to break any ice crystals that have formed. If you prefer you can also blend the mixture at low speed. Put it back in the freezer and repeat the operation after about an hour and a half. Place in the freezer again for about 3 more hours. At this point the ice cream is ready!

Step 2

Prepare Macedonia. Cut the melon into small pieces and add the lemon juice and mint. Let them steep in sweet wine for about 2 hours. Cut a rectangle of puff pastry about 3x12h cm and wrap it around the mold for Normal Cannoli Decora. Brush the surface with egg and bake at 180 degrees for about 10/12 minutes. Remove from the oven and leave to cool. Remove the cannolo by pressing the mold inwards in order to easily detach the dough. Fill with ice cream and serve with fruit salad.