Ricotta Ice Cream

Name: Ricotta Ice Cream
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT6H15M0.000S
Yield: 6 servings (1 quart ice cream)
Ingredients: 1 cup heavy whipping cream, cold; 1 pound full-fat ricotta cheese; One 14-ounce can sweetened condensed milk; 2 oranges, zested; 1 vanilla bean, caviar (seeds) removed, or 1 tablespoon clear vanilla extract; Pinch kosher salt, optional; 1 cup raspberries; 1/2 cup chopped pistachios

Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Episode: Home Sweet Home 1

Ricotta Ice Cream

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Level: Easy

Total: 6 hr 15 min (includes freezing time)
Active: 15 min

Yield: 6 servings (1 quart ice cream)

Level: Easy

Total: 6 hr 15 min (includes freezing time)
Active: 15 min

Yield: 6 servings (1 quart ice cream)

Ingredients

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1 cup heavy whipping cream, cold

1 pound full-fat ricotta cheese

One 14-ounce can sweetened condensed milk

2 oranges, zested

1 vanilla bean, caviar (seeds) removed, or 1 tablespoon clear vanilla extract

Pinch kosher salt, optional

1 cup raspberries

1/2 cup chopped pistachios

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.