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Ricotta Ice Cream |
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Serves: 6 Print this Recipe(Gelato di Ricotta) Category: Ice Cream (Gelato) Makes 6 to 8 servings Ricotta ice cream is a favorite flavor at Giolitti, one of several excellent Roman gelaterias. Every night in the summer, large crowds gather to buy cones packed with their delicious ice creams. A couple of tablespoons of chopped chocolate or pistachios can be added to the ice-cream mixture. Serve this rich ice cream in small portions, drizzled with a little orange liqueur or rum, if you like. Both candied orange zest and citron are available in Italian and Middle Eastern specialty stores or from mail order sources (INFORMATION AND SPECIAL TECHNIQUES: 06- Sources). 16 ounces fresh whole or part-skim ricotta cheese 1/2 cup sugar 2 tablespoons sweet or dry Marsala 1 teaspoon pure vanilla extract 1/2 cup chilled heavy or whipping cream 2 tablespoons chopped citron 2 tablespoons chopped candied orange zest 1 At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator. Place the ricotta in a fine-mesh strainer set over a bowl. With a rubber spatula, push the ricotta through the strainer into the bowl. Whisk in the sugar, Marsala, and vanilla. 2 Remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. 3 With a flexible spatula, fold the cream, citron, and zest into the ricotta mixture. Scrape the mixture into the container of an ice-cream maker and freeze according to the manufacturer's instructions. 4 Pack the ice cream into a plastic container, cover, and freeze up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Ricotta Ice Cream comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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