Cannoli Ice Cream

Step 1

Heat zest of 1 large lemon, ¾ cup (150 g) sugar, ¼ cup (80 g) honey, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 2 cups half-and-half in a medium saucepan over medium, whisking occasionally, just until sugar is dissolved and mixture is steaming, about 5 minutes.

Step 2

Meanwhile, whisk 1 Tbsp. cornstarch and remaining ¼ cup half-and-half in a medium bowl until smooth.

Step 3

Add cornstarch mixture to saucepan; reserve bowl. Cook,
whisking constantly, until custard is thickened and large bubbles break on surface, 6–9
minutes; remove from heat.

Step 4

Place 2 oz. cream cheese and 1¼ cups whole-milk ricotta in reserved bowl. Pour about one quarter of hot custard over; whisk vigorously until smooth, about 2 minutes. Pour in remaining custard and whisk to combine. Let cool, whisking occasionally, about 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover ice cream base and chill until thick, at least 4 hours.

Step 5

Transfer ice cream base to ice cream maker and process according to manufacturer’s directions until the consistency of soft-serve. Add 2 sugar cones, coarsely crushed, ¼ cup (40 g) coarsely chopped orange-flavored chocolate, and ¼ cup (30 g) raw pistachios, coarsely chopped, and run machine for a few minutes to evenly distribute. Scrape ice cream into an airtight container and press plastic wrap directly onto surface. Cover and freeze until firm, at least 2 hours.

Step 6

Scoop ice cream into cones.

Do ahead: Ice cream base can be made 4 days ahead; keep chilled. Ice cream can be made up to 3 days ahead for best texture; keep frozen.