Basil Ricotta Ice Cream


Serves: 6
Total Calories: 940

Ingredients

2 cups half-and-half or cream
1 cup sugar
1 cup basil leaves, finely chopped
pinch salt
1 teaspoon vanilla extract
1 (15-ounce) container whole milk ricotta cheese

Directions:

Heat the half-and-half, sugar, basil, and salt in a saucepan until the sugar is dissolved and the mixture is simmering. Set aside for 5 minutes and pass through a strainer to remove the basil. Puree the basil-infused cream with the vanilla and ricotta cheese in a food processor until smooth and creamy. Pour into a shallow baking pan and freeze until solid, at least 4 hours.

Cut the frozen mixture into small squares puree in a food processor in 2 batches until the mixture comes together into a ball. Store in a tightly closed container and serve with an ice cream scoop. If the mixture should become too solid to scoop, thaw for a few seconds in a microwave.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 940
Calories from Fat: 0

This Basil Ricotta Ice Cream recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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