Fresh Ricotta Ice Cream

By • August 21, 2012 • 25 Comments

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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 cups 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
  1. Blend cheeses, milk, sugar, rum, zest, vanilla and salt in a blender until smooth. Add cream and blend until just combined.
  2. 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!
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Comments (25) Questions (0)

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4 months ago Ann Wilson

I made this for a gourmet 5-course Italian fund raiser dinner for my chorus (Aurora Chorus in Portland, OR). It was just plain sinful and one of the easiest ice creams I've made. And yes, I made it with home made ricotta--lovely pillow of the sweetest, most exquisite ricotta I've ever tasted. Served it along with a small slice of Italian almond cake. You could have dropped a pin--things got to quiet...that is, until the oohs and aaahs and mmmmmm's started. Thanks for posting it again. This recipe should be on everyone's top favorite dessert recipe list.

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11 months ago Hima

I am so glad I came across this recipe. Made this ice cream (with home made ricotta) several times now. Every time it turns out excellent.

Parmigiano-reggiano_gal

11 months ago PRST

So glad you like the recipe! I think it works best with homemade ricotta. Some commercial ricottas tend to be grainy.... Keep enjoying!

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over 1 year ago BrooklineMom

Quite easy to make - but have to say, didn't really care for the grainy texture. Even though blended the base forever, it just felt like I was eating sweetened ricotta.

Parmigiano-reggiano_gal

over 1 year ago PRST

Sorry you didn't like the recipe. The success depends on the quality of the ricotta. If the ricotta is grainy to begin with (and many poor quality ricotta's are....), no amount of blending will fix it and the ice cream texture will be grainy. I would hope that you followed the recipe exactly as the rum and cream cheese add to a smooth texture. As to the ice cream tasting like sweetened ricotta- that's the point of the recipe.

Stringio

over 1 year ago Nancy Bowman

This sounds absolutely dreamy. I can't wait to try it.

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over 1 year ago keyra

wondering how to make ice cream without an ice cream maker....any ideas?

Parmigiano-reggiano_gal

over 1 year ago PRST

One other question jyohal- what type of ice cream freezer are you using?

Parmigiano-reggiano_gal

over 1 year ago PRST

jyohal! I think leaving out the rum had a significant effect on the texture as alcohol doesn't freeze and helps a non-egg custard or cornstarch ice cream be softer. See David Lebovitz's tips on making ice cream softer. But I am still not sure about what you described as a chalky texture.
http://www.davidlebovitz...

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over 1 year ago jyohal

@Jef, I don't think I used raw or nonhomogenized milk/cream. I used normal stuff from the grocery store, and then good quality ricotta. I don't think my ice cream softened * too much* - when I put it back in the freezer after serving it wasn't melty/milkshake looking, just only slightly melted.

I just realized one thing - I left out the rum. Do you think that impacted the freezing the day after significantly? Thank you for all your help!

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over 1 year ago Jef

sometimes some parchment paper cut to fit the container helps to absorb some of the moisture that comes with letting the ice cream soften. and thanks, PRST, hope they work out well for you.

Parmigiano-reggiano_gal

over 1 year ago PRST

Thanks for posting Jef. I don't have much experience using raw milk/cream since the sale of such is illegal in Montana. I did wonder if the ricotta ice cream softened too much before refreezing. BTW: I just saved your two ice cream recipes to try soon!

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over 1 year ago Jef

out of curiosity, did you use raw, nonhomogenized milk and/or cream? if you had you would need to do some homogenization of your own. I've had a little of that separation and chalkiness happen by not homogenizing.

another possibility is putting the container back in the freezer with extra moisture from condensation (after letting it sit out to soften a little) still on it. that could cause that as well.

Parmigiano-reggiano_gal

over 1 year ago PRST

Geez, I am so sorry. I am not really sure what happened. It's been grainy for me a few times- that is totally due to the ricotta. I wonder if it softened too much and then re-freezing changed the texture?

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over 1 year ago jyohal

@PRST, I used some ricotta I got at an Italian market Di Palo's in NYC (so the god quality kind, not the normal supermarket ricotta). And, yes, I meant freezer, lol! I did let it sit out of the freezer for a few minutes before serving day of, but the next day, the texture was more chalky versus creamy like it had been the night before.

Parmigiano-reggiano_gal

over 1 year ago PRST

Not sure what you mean but it does harden more with time-needs to sit out of the freezer to soften. What type of ricotta did you use? I usually make my own ricotta but have used Galbani Fresca too. And, I assume you meant freezer, not fridge!

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over 1 year ago jyohal

Any idea why the ice cream loses texture after a day or two in the fridge? Should I have strained the ricotta cheese?

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over 1 year ago Eniko Fekete

I just made it. Looooooovely.
Thank you.

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about 2 years ago Natalie D.

Wow, Ricotta Ice Cream! What a great idea. This sounds delicious.

Colorme

about 2 years ago Julie Nathan

Just made this and it is lovely!

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over 2 years ago Jef

Congrats on the CP. this up there on my list of flavors I have to try.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

On my absolutely-must-try list. Great looking recipe! ;o)