I love homemade ice cream and enjoy playing around with somewhat untraditional ice cream ingredients. Some work and some don't- pumpkin and ricotta definitely do. This is very simple to make- blend the ingredients up, pour into your ice cream maker and 30 minutes later, you've got a delicious ice cream perfect for the fall. I'm betting it'll make a great whipped cream alternative for pumpkin pie and I'm planning to make it as one of my Thanksgiving desserts... —WinnieAb
- Serves 2 quarts
1 1/2 cups
whole milk ricotta cheese
sugar in the raw (or Turbinado sugar or regular sugar)
- In a high speed blender or large capacity food processor, process all the ingredients until smooth. Taste and adjust spices, if necessary.
- Chill in the refrigerator for a few hours, if possible, and them pour into your ice cream maker. Freeze according to your manufacturer’s instructions.
- The ice cream will be finished, though on the soft side, after 30-40 minutes; you can enjoy it like this, or for a firmer consistency, transfer to a container and store overnight in the freezer before serving.