Gelato Di Ricotta Recipes

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RICOTTA GELATO



Ricotta Gelato image

Fresh ricotta cheese makes for an especially rich gelato with a natural creaminess.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 6

2 cups fresh ricotta cheese
2 cups whole milk
1/4 teaspoon ground nutmeg
5 large egg yolks
1 cup sugar
1 cup heavy cream

Steps:

  • Place ricotta in a cheesecloth-lined sieve set over a bowl. Place in refrigerator, and drain overnight.
  • Combine milk and nutmeg in a medium saucepan; bring to a simmer.
  • Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return the milk to a simmer.
  • Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
  • Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Whisk in drained ricotta until thoroughly blended.
  • Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight container.

RICOTTA GELATO TOAST



Ricotta Gelato Toast image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 6 servings

Number Of Ingredients 15

1 cup half-and-half
1 cup sugar
Kosher salt
3 large eggs plus 4 yolks
1 1/2 cups whole-milk ricotta
1 teaspoon lemon zest
1/2 cup bittersweet chocolate chips
2 tablespoons unsalted butter
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon ground cinnamon
Six 2-inch slices brioche
2 oranges, segmented, for serving
Thyme honey, for serving
Extra-virgin olive oil, for serving

Steps:

  • Heat the half-and-half, sugar and 1/4 teaspoon salt in a small saucepan over medium heat until the sugar is dissolved and the half-and-half is about to simmer. Meanwhile, whisk the egg yolks in a small bowl until light, fluffy and pale. Slowly add 1/2 cup of the half-and-half mixture into the egg yolks, whisking constantly to prevent scrambling the eggs. Whisk in another 1/2 cup. Return the entire mixture to the pan and continue to cook over medium-low heat, stirring constantly with a flat-bottom spoon, until the mixture thickens slightly, coating the back of the spoon, about 6 minutes. Pour the mixture into the pitcher of a blender. Add the ricotta and lemon zest. Puree on medium until smooth, about 30 seconds. Cool the mixture in the refrigerator until completely chilled, about 1 hour.
  • Freeze the base in an ice cream maker according to manufacturers directions. When frozen to a soft texture, add the chocolate chips and shut off the machine. Pour into an airtight container and freeze. Temper the gelato for 8 minutes before scooping.
  • Heat 1 tablespoon of the butter in a large skillet over medium heat. Whisk together the milk, whole eggs, vanilla, cinnamon and a pinch of salt in a medium bowl. Working one at a time, dredge 3 of the brioche slices in the batter and place directly in the skillet. Cook until golden brown and cooked through, about 3 minutes per side. Remove to a plate. Continue with the remaining bread, adding the remaining 1 tablespoon butter to the skillet.
  • To serve, plate a piece of toast on each plate. Top with a large scoop of gelato, sprinkle with the orange segments and drizzle with the honey and olive oil, if using.

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