Ricotta Gelato

By pattie_d

A common ingredient in Italian gelatos, fresh and mild ricotta cheese creates a distinctive texture while a hint of nutmeg makes it stand out from the crowd.

Ingredients

• 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

Preparation

Step 1

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.