Ricotta Gelato

A delicate, not-too-sweet ricotta-flavored ice cream ripe for scooping onto pie and customizing with your favorite add-ins. A teaspoon or two or lemon, orange, or grapefruit zest would be a nice addition, as would dark chocolate or cocoa nibs, candied orange peel and chopped pistachio, or a drizzle of honey.

Ricotta Gelato
Ricotta Gelato

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups ricotta cheese (see note above), chilled

  • 1 1/2

    cups whole milk, chilled

  • 3/4

    cup "light" (clear) corn syrup

  • 1/2

    cup sugar

  • 1/2 to 1

    teaspoon kosher salt, to taste

  • Optional mix-ins (see note above)

Directions

In a blender combine ricotta, milk, corn syrup, and sugar. Blend until very well combined, about 30 seconds. Add salt to taste, 1/4 teaspoon at a time. If adding citrus zest, do so now. If adding larger mix-ins wait until ice cream has almost finished churning. If ice cream base is sufficiently cold (below 40°F), churn right away. If not, chill blender carafe in refrigerator until base cools. Churn base in ice cream maker according to manufacturer's instructions. If adding chunky mix-ins, do so in the last minute of churning. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: