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