Ricotta Ice Cream
- Level: Easy
- Yield: 6 servings (1 quart ice cream)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 572
- Total Fat
- 35
- Saturated Fat
- 20
- Carbohydrates
- 50
- Dietary Fiber
- 3
- Sugar
- 43
- Protein
- 17
- Cholesterol
- 115
- Sodium
- 183
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
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
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.