Total Calories: 703
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.
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