Surprise your friends with a slightly unusual ice cream. This ricotta ice cream has a very creamy texture with a delightful hint of vanilla. Add some fresh strawberries or raspberries to level up your ice cream.
Special material requirements
Ice cream machine
Silicone mini popsicle mould (optional)
Popsicle sticks (optional)
Yield: approx. 20 - 25 servings | Difficulty: easy
Ricotta ice cream
350g whole milk
260g heavy cream
70g milk powder
75g inverted sugar
5g sorbet stabiliser
2 vanilla beans
Ricotta Ice Cream
Place the ricotta, milk and cream in a saucepan, big enough to accommodate the whole recipe, on medium heat. Heat up the mixture until its lukewarm (approx. 40°C).
Mix the sugar and stabiliser in a small separate bowl. The stabiliser has to be added with the sugar, otherwise it will produce lumps.
While constantly whisking add the milk powder, dextrose, inverted sugar, followed by the sugar-stabiliser mix. Keep whisking and heat up the mixture to around 80-85°C.
After it has reached the desired temperature, pour the mixture into a bowl and cover it with cling film to touch. Let it cool down to room temperature, then place it overnight in the fridge.
Take it out of the fridge, use the immersion blender to blend the mixture so that any lumps are eliminated and then transfer the mixture into the ice cream machine. Follow the instructions of your machine.
Option 1: eat the sorbet directly out of the ice cream machine.
Option 2: transfer the sorbet into a large freezer friendly container and place it in the freezer.
Option 3: fill your popsicle moulds with the ice cream and place into freezer, preferably over night, until firm. Then take them out of the mould and store in the freezer until ready to eat. It is best to cover the popsicles with tinfoil or cling film e.g. so that they don't develop crystals.