Cannoli ice cream

The Sopranos Family Cookbook: As Compiled by Artie Bucco. Pomp and Sustenance: Twenty-five Centuries of Sicilian Food. Cannoli are crisp, bubbly, fried Italian cannoli ice cream, traditionally filled with creamy ricotta.

4in plain round cutter, cannoli moulds, a piping bag and large star nozzle. Add the butter and rub in with your fingers until it resembles fine crumbs. 4in round cutter, cut out six rounds. CAUTION: hot oil can be dangerous. 45 seconds per batch, or until the dough is golden and bubbly. Once cool enough to handle, remove the cannoli by gently twisting the moulds, being careful not to break the pastry.