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Makes
1 scant quart of ice cream
Author Notes
When I picked up some fresh goat's milk ricotta from Harley Farms in Pescadero, I knew I had to put it to good use. Eating it with a spoon just wasn't an option. I mentioned ice cream to the owner, and she recommended that I use a recipe with a custard base. After I discovered that most ricotta ice cream recipes don't use eggs, I decided to come up with my own recipe. Being an ice cream newbie, I was nervous at first, but my creamy base fluffed up perfectly, forming exquisite clouds of ice cream that taste like a better version of a ricotta tart. —thebunalsorises
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Ingredients
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5
egg yolks
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3/4 cup
plus two tablespoons sugar
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1 cup
whole milk
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1 cup
heavy cream
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15 ounces
ricotta cheese (the fresher the better!)
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1 teaspoon
vanilla extract
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1 teaspoon
lemon juice
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1 pinch
kosher salt
Directions
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Whisk together egg yolks and 1/2 cup sugar in a medium bowl until smooth.
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Combine remaining sugar, milk, and heavy cream in a saucepan over medium-high heat. Cook until boiling. Pour a cup of the liquid into the egg yolk mixture, whisking constantly. When combined, pour the egg yolks back into the saucepan. Cook over medium heat, whisking constantly, until heated through and combined thoroughly. Add vanilla, lemon juice, and salt.
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Pour mixture into a blender or food processor (good idea to let the milk cool first before you do this). Add ricotta. Blend until smooth. Pour mixture through a fine mesh sieve into another bowl, set over an ice bath. Stir until cool. Refrigerate for at least 2 hours.
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Process custard in your ice cream machine for about 25-30 minutes, or until it becomes fluffy and pillowy. Place in a container and freeze for a few hours. Let it sit out at room temperature for a few minutes before serving.
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