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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.
Preparing the filling: In a bowl, combine the ricotta and granulated sugar, mixing well.
Adding the condensed milk: Incorporate the condensed milk and mix vigorously with a whisk until the mixture is smooth and lump-free.Whip the cream: Whip the fresh cream with an electric mixer at medium speed until it reaches a stiff consistency.
Combine the cream and ricotta cream: Add the whipped cream to the ricotta cream a little at a time, mixing gently.
Add the chocolate chips: Add the chocolate chips and stir to distribute them evenly. Transfer the filling to a tray and place it in the freezer for 6 hours, stirring occasionally to break up the ice crystals.
Fill the cannoli: Remove the ice cream from the freezer and fill the cannoli using a teaspoon or a piping bag.
Serve: Enjoy your ice cream cannoli right away!
Tips
You can enrich the filling with chopped pistachios, flaked peeled almonds or candied fruit. If you like, also add a teaspoon of cinnamon powder for an even more authentic flavor.
Enjoy your meal!
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