Ricotta Ice Cream Recipes

RICOTTA ICE CREAM WITH CANDIED FRUIT AND PISTACHIOS

Steps:

• Warm the half-and-half or cream with the sugar and salt in a small saucepan.
• In a medium bowl, whisk together the egg yolks.
• Make an ice bath by nesting a metal or glass bowl in a larger bowl that's partially filled with ice and some water. Set a mesh strainer over the top.
• When the half-and-half mixture is very warm, gradually add it to the yolks, stirring constantly with a whisk as you pour (to avoid scrambling the eggs). Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, just until the custard thickens and coats the spatula. (Do not boil.)
• Immediately strain the custard into the bowl in the ice bath and stir until cool.
• Pour the custard into a blender and add the honey, ricotta, and grappa or kirsch (if using). Puree in the blender until the mixture is very smooth, about 30 seconds. Pour the mixture into a container, cover, and chill thoroughly.
• Add the lemon juice, then churn the ice cream in your ice cream maker according to the manufacturer's instructions. When done, stir in the candied citrus and nuts, and transfer to a container. Cover, and store in the freezer until ready to serve.

TRIPLE CHOCOLATE RICOTTA ICE CREAM

Steps:

• Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

RASPBERRY-RICOTTA ICE CREAM

Steps:

• Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.

RICOTTA ICE CREAM

Steps:

• In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
• In the bowl of a food processor, combine ricotta, honey, and salt until smooth. Slowly add chilled sugar syrup. Freeze in an ice-cream maker, following manufacturer's instructions.

RICOTTA ICE CREAM

Steps:

• Blend ricotta and sugar in food processor till smooth.
• Transfer to a large bowl.
• Fold cream through ricotta.
• Transfer to a freeerproof container.
• Freeze for 6 hours.
• Serve scoops with fruit.