Ricotta Ice Cream

By exdircomp

Ingredients

• 2 1/2 C whole-milk good quality ricotta
• 1 C sugar
• 3/4 t vanilla
• zest of 1 lemon
• pinch of kosher salt
• 1 C heavy cream, preferably not ultra-pasteurized
• 1 T Strega liqueur or rum, to taste
• 2 to 3 T each of chopped pistachios, candied orange peel and bittersweet chocolate, or any combination (optional)
• Fresh Homemade Ricotta
• 2 quarts whole milk
• 1 C heavy cream
• 1/2 t salt
• 3 T fresh lemon juice

Preparation

Step 1

Place fresh ricotta, sugar, vanilla, lemon zest and salt in a food processor and blend until smooth. Add cream and blend. Taste for the important balance of salt. Add Strega or rum to taste. Refrigerate until completely chilled.

Freeze in an ice cream machine. Add the chopped pistachios, orange peel and chocolate at the end. Transfer the ice cream to a freezer container, top with a piece of plastic wrap pressed into the surface and freeze until firm.


Fresh Homemade Ricotta


Line a colander with a double layer of cheesecloth and place it in your sink.

Over moderate heat in a large 6-quart pot, slowly bring milk, cream and salt to a rolling boil, stirring occasionally to prevent scorching. When it reaches a boil, add the lemon juice, then reduce heat to low. Stirring constantly, simmer until the mixture curdles, about 2 minutes.

Carefully and slowly pour the mixture into the cheesecloth-lined colander and let it drain for 1 hour. Discard the liquid. Cover and chill the ricotta.