Fresh Ricotta Ice Cream
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Author Notes: I often dream of the first time I had ricotta gelato from Grom in Florence, Italy. I was in gelato nirvana. Over the years, I've tried a number of recipes in an attempt to experience that feeling at home. Even the recipe from Ici in California that gets rave reviews did not do it for me. One day I stumbled upon a Gourmet recipe for a Watermelon Sundae that cleverly combined a rich ricotta ice cream and icy-cold watermelon. I immediately made the ice cream and after a few tweaks, I finally found the texture and flavor similar to what I had experienced at Grom. The addition of a little more cream and candied citrus peels (orange, citron, lemon) was the trick. The Grom version did not have chocolate or pistachios but these addtions make for an even more delicious, cannoli- like ice cream. I've made this with homemade ricotta, a good store-bought ricotta and even a fresh sheep's milk ricotta. The sheep's milk ricotta gives the closest taste to Grom's. Note that no cooking is required for this recipe. - PRST
Food52 Review: Just by looking at the ingredients in this recipe I was intrigued. I was imagining the taste of a cannoli, and after making the recipe I was not disappointed. The ricotta taste really came through, while the addition of the heavy cream made it smooth and rich. I really enjoyed the hint of lemon -- it was just enough. It was also super easy putting all of the ingredients together. I give it 3 thumbs up: 1 for me, 1 for my husband and 1 for my son! - baker23
Makes 1 scant quart
- 1 2/3 cup fresh, whole milk ricotta
- 3 ounces cream cheese
- 1 cup whole milk
- 1 cup sugar
- 2 tablespoons dark rum
- 1 teaspoon lemon zest, freshly grated
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup heavy cream
- 2-3 tablespoons chopped candied citrus peel (a combination of orange, lemon and citron)
- 2-3 tablespoons chopped pistachios
- 2-3 tablespoons chopped bittersweet chocolate
- Blend cheeses, milk, sugar, rum, zest, vanilla and salt in a blender until smooth. Add cream and blend until just combined.
- Freeze mixture in an ice cream maker, adding candied citrus peels, chocolate and pistachios at the end. Mix until just incorporated. Transfer to an airtight container and put in freezer to harden. Allow to sit a few minutes to soften before scooping!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Ice Cream
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about 1 month ago Eniko Fekete
I just made it. Looooooovely.
Thank you.
8 months ago Natalie D.
Wow, Ricotta Ice Cream! What a great idea. This sounds delicious.
8 months ago Julie Nathan
Just made this and it is lovely!
8 months ago Jef
Congrats on the CP. this up there on my list of flavors I have to try.
8 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
On my absolutely-must-try list. Great looking recipe! ;o)
8 months ago PRST
I do not see it either. I am a newbie to Food 52 contests so I am not sure what you should do.
8 months ago loubaby
I was going to test this recipe...but I don't see any link that says "test this recipe"?....do I have a defective screeen or what?
9 months ago PRST
I forgot to add that the ice cream needs to sit outside of the freezer for 10 + minutes before serving. It should not be eaten straight out of the freezer.