Ricotta Ice Cream

This easy, no-churn ice cream has the perfect balance of flavors. It gets a citrusy sweetness from orange zest, a light floral note from fresh vanilla bean and rich, milky flavor from the addition of ricotta cheese. It’s so tasty you won’t believe it’s not from a 5-star restaurant!

Prep time:
Yield: 6 servings (1 quart ice cream)
Serving size: 6
Calories per serving: 726

1 cup heavy whipping cream, cold
1 pound full-fat ricotta cheese
1-14 ounces can sweetened condensed milk
2 oranges, zested
1 vanilla bean, caviar (seeds) removed, or 1 tablespoon clear vanilla extract
pinch kosher salt, optional
1 cup raspberries
1/2 cup chopped pistachios

Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.

Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.

Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.

Serve topped with a few raspberries and the chopped pistachios.

Source: foodnetwork.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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