Ice Cream Recipes - Ricotta Ice Cream (Ricotta In Gelato)

Ingredients

• 500 ml/16 fl oz milk

• 250 ml/8 fl oz double cream

• 1/2 vanilla pod, split

• 5 egg yolks

• 200 g/7 oz caster sugar

• 200 g/7 oz ricotta

• 6 tablespoons Strega (Italian herb liqueur)

• 50 g/2 oz chocolate, finely chopped

---

Method:

1. In a heavy-bottomed saucepan, heat the milk and cream together with the vanilla pod just to boiling point; set aside.

2. In a bowl, beat the egg yolks and sugar together until pale and creamy. Slowly add the hot milk, beating continuously. Return the mixture to the cleaned saucepan over a medium heat and gently stir with a wooden spoon until the custard thickens enough to coat the back of the spoon. Leave to cool.

3. Remove the vanilla pod, then add the ricotta and beat in with a balloon whisk. Stir in the Strega. Churn in an ice cream machine. When the ice cream is almost frozen, add the chocolate and stir in evenly.