Ricotta Ice Cream
When you hear ricotta you probably think about savory dishes like pasta – ravioli, lasagna, all wonderful in their own right. And while I do love those things my sweet tooth always prevails and I try and find ways to make everything sweet. Willy Wonka ain’t got nothing on me.
Taking the creamy, thick ricotta and making ice cream is such a seamless match. Add in flecks of dark chocolate and you have yourself a cool, creamy treat – just what you need to complete your Italian dinner.
Ricotta Ice Cream
Ingredients:
1 cup ricotta
1 cup heavy cream
3/4 cup sugar
2 teaspoon vanilla
1 teaspoon lemon zest
pinch of salt
4 ounces dark chocolate, chopped
Instructions:
Prep an ice cream maker freezer bowl ahead of time.
In a bowl mix together the ricotta, heavy cream, sugar, vanilla, lemon zest and salt until the sugar is completely dissolved.
Pour into the prepped freezer bowl and freeze in an ice cream maker according to manufacturer’s directions.
In the last 5 minutes, add the chopped dark chocolate.
When it’s done, transfer to a sealed container and freeze until ready to serve.
