For Christmas I got this lovely Ice cream maker. I am a big fan of any Cuisinart appliances I’ve purchased. And this one is no exception. I used to have an older one that was traditional with the salt and ice and a whole lot of noise. 🙂 This one is a little bit easier. Okay, a whole lot easier. I bought it off Amazon and it is awesome.
The first kind of ice cream we made was a yummy Ricotta one. I have a beautiful book from the amazing David Lebovitz called My Paris Kitchen. I have loved every recipe I have tried so far and this one was no exception!! A lovely light fresh ice cream with a great texture! I’m a big fan of it.
Ricotta Ice Cream
For the custard
- 1 cup (250ml) half-and-half or heavy cream
- 1/2 cup (100g) sugar
- pinch of salt
- 5 large egg yolks
- 1/4 cup (80g) honey
- 2 cups (500ml) whole-milk ricotta cheese
- optional: 1 teaspoon grappa or kirsch
- 1 teaspoon freshly squeezed lemon juice
For mixing in
- 1/4 cup (40g) finely diced candied lemon, orange, or citron
- 1/4 cup (40g) coarsely chopped shelled pistachios (untoasted, or very lightly toasted)
- Warm the half-and-half or cream with the sugar and salt in a small saucepan.
- In a medium bowl, whisk together the egg yolks.
- Make an ice bath by nesting a metal or glass bowl in a larger bowl that’s partially filled with ice and some water. Set a mesh strainer over the top.
- When the half-and-half mixture is very warm, gradually add it to the yolks, stirring constantly with a whisk as you pour (to avoid scrambling the eggs). Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, just until the custard thickens and coats the spatula. (Do not boil.)
- Immediately strain the custard into the bowl in the ice bath and stir until cool.
- Pour the custard into a blender and add the honey, ricotta, and grappa or kirsch (if using). Puree in the blender until the mixture is very smooth, about 30 seconds. Pour the mixture into a container, cover, and chill thoroughly.
- Add the lemon juice, then churn the ice cream in your ice cream maker according to the manufacturer’s instructions. When done, stir in the candied citrus and nuts, and transfer to a container. Cover, and store in the freezer until ready to serve.
We had it over some yummy brownies and a tasty hot fudge sauce for valentine’s day. Totally tasty!