Ricotta Ice Cream

Ricotta ice cream is a delicious and fresh dessert, perfect to conclude a meal or for a delightful break. Here is the recipe to prepare it:

Ingredients

• 250g of fresh ricotta
• 200ml of fresh cream
• 100g of powdered sugar (or less, to taste)
• 1 teaspoon of vanilla extract (or seeds from a vanilla bean)
• Grated zest of 1 lemon (organic if possible)

Preparation

1. Start by placing the ricotta in a fine-mesh sieve and allow it to drain well to remove any excess whey.
2. Take the well-drained ricotta and pass it through a sieve to make it as smooth and creamy as possible.
3. In a bowl, mix the sieved ricotta with powdered sugar, vanilla extract, and grated lemon zest.
4. In another bowl, whip the cream until it becomes firm.
5. Gently fold the whipped cream into the ricotta mixture, trying not to deflate it.
6. Pour the mixture into a suitable container for freezing and level it with a spatula.
7. Place the container in the freezer and let the ice cream rest for at least 4 hours, stirring every hour in the initial phase to prevent the formation of ice crystals and to achieve a creamy texture.
8. Before serving, leave the ice cream at room temperature for a few minutes to facilitate scooping.

Curiosity

Ricotta ice cream can be enriched with various additions to give an extra touch to the flavor: from chocolate chips to coffee drops, to candied fruit or fresh fruit in pieces. In Italy, the use of ricotta in desserts is widespread and appreciated, especially in Sicilian cuisine with its famous cassatas and cannolis.