Ricotta Ice Cream
🛠 Equipment
- Ice cream maker
- Whisk
- Mixing bowl
- Zester
- Saucepan
🛒 Ingredients
| 400 g | Fresh ricotta | |
| 25 cl | Heavy cream | |
| 120 g | Caster sugar | |
| 2 | Unwaxed lemons | |
| 1 tsp | Vanilla extract | |
| 2 tbsp | Honey | |
| 1 | Pinch of salt |
Préparation
Étape 1 : Prepare the lemon base
Wash the lemons thoroughly and zest one of them with a zester. Squeeze both lemons to get about 8 cl of juice.
In a bowl, whisk the ricotta with the sugar, juice and lemon zest until smooth and even. Add the vanilla extract and honey, then mix again.
Étape 2 : Whip the cream
In another bowl, whip the well-chilled heavy cream with a pinch of salt until it forms stiff peaks.
Gently fold the whipped cream into the ricotta mixture using a spatula, lifting the mixture so it stays light and airy.
Étape 3 : Churn the ice cream
Pour the mixture into the ice cream maker and churn for 25 to 30 minutes until creamy and soft.
If you have no ice cream maker, pour the mixture into a dish and freeze, stirring every 30 minutes for 3 hours to break up the crystals.
Étape 4 : Set in the freezer
Transfer the churned ice cream into an airtight container and smooth the surface.
Freeze for at least 2 hours so it holds its shape before serving.
Étape 5 : Serve and enjoy
Take the ice cream out of the freezer 10 minutes before serving so it is easy to scoop.
Serve scoops of ricotta ice cream in bowls, topped with fresh lemon zest. It keeps for 1 week in the freezer, covered.
💡 Tips & variations
- Choose very fresh ricotta and drain it if it releases water, for a firmer ice cream.
- Churn the ice cream while very cold for a smooth and creamy texture.
- Add a spoonful of honey to soften the natural acidity of the ricotta.
- Let the ice cream sit 10 minutes at room temperature before serving.
❓ Frequently asked questions
How long does this recipe take?
4h30 (25 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
