- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 6 servings (1 quart ice cream)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 552
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 43 g
- Protein
- 15 g
- Cholesterol
- 104 mg
- Sodium
- 198 mg
- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 6 servings (1 quart ice cream)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 552
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 43 g
- Protein
- 15 g
- Cholesterol
- 104 mg
- Sodium
- 198 mg
Ingredients
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Directions
- Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
- Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
- Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
- Serve topped with a few raspberries and the chopped pistachios.
