I was inspired to make cannoli ice cream after spotting a recipe for ricotta no-churn ice cream that looked both extremely delicious and easy. Now, ricotta seemed like a nice enough flavor on its own, but once I thought about cannoli cream, I couldn’t get it out of my head. Not that I need an excuse to add mini chocolate chips to everything.
These tarts are very nostalgic for me. I made them to remind me of the Blueberry Cream Pie we would sometimes pick up at Brieremere farms in Riverhead when I was a kid. It was extra special because they would only sell it at the height of blueberry season, so we could only get it if we were there at exactly the right time (because I am out of touch with the earth, I checked Google and apparently it’s blueberry season in New York RIGHT NOW so this is very appropriate). The pairing of fresh blueberries with cream cheese whipped cream, instead of the more traditional pastry cream, feels much more laid back and summery.
This story starts in a very optimistic place: I went to a fancy grocery store, bought some fancy, organic, hand-picked peaches and got all excited about the absolutely delicious peaches I would be eating once they got just a little bit riper. Unfortunately, the next two days (in my warm apartment, in the sun) resulted in peaches that were softer, but also bland, tasteless and just that little bit mealy. Things were looking bleak.