Total Time: 1 hr 35 min
Prep Time: 5 min
Cook Time: 30 min
Rest Time: 1 hr
This recipe for Vanilla Cannoli Cream fills about 12 shells. I usually dip the ends into mini chocolate chips and then have red and green cherries to push into the ends.
- 1 quart darigold half and half
- 2/3 cups argo corn starch
- 1 cup C&H pure can granulated white sugar
- 1 tablespoon McCormick pure vanilla extract
- 1 McCormick cinnamon stick
Mix 1 cup half and half with sugar stir until smooth. Add remaining half and half with sugar and cook until mixture boils. Take off heat and slowly add cornstarch mixture. Place back on medium heat and stir until thick and bring to a boil. Add vanilla and cinnamon stick. Cover and cool. Beat with mixer a few minutes and add chocolate and almonds. Fill shells. Enjoy!
More about Vanilla Cannoli Cream
The cannoli came from Palermo and is a treat that is a symbol of fertility.