Author Notes
Recipe slightly adapted from the Fresh Ricotta ice cream by PRST on food52. —goodgalsasha
Ingredients
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90 milliliters
whole milk
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90 milliliters
heavy cream
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90 grams
sugar
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1 pinch
salt
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250 grams
fresh ricotta
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50 grams
cream cheese
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20 grams
chopped unsalted pistachios
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20 grams
shaved dark chocolate
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20 grams
candied orange zest
Directions
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For the gelato base combine the heavy cream, whole milk, sugar, a pinch of salt, ricotta and cream cheese in a blender, blend until smooth, transfer into the fridge overnight.
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Freeze in your ice cream maker according to the manufacturer's instructions adding chopped roasted unsalted pistachios, dark chocolate chips and the chopped citrus peel at the last couple of minutes of churning. Store in an airtight container and keep in the freezer.
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Use as a filling for crispy crunchy cannoli shells.
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