Homemade ricotta ice cream with an ice cream maker. I used a lot of ricotta, ignoring the typical fat balancing that is usually done when making ice cream. I wanted the ricotta flavor to stand out, so I only added a little milk and no cream. I have to say I didn’t expect such a good result, I wanted to make an attempt, and I was satisfied, so I decided to share the recipe with you.
Other homemade ice cream recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: about 1.5 lbs of ice cream
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ricotta Ice Cream
- 13.8 oz ricotta
- 2/3 cup whole milk
- 1/2 cup sugar
- 1 oz dextrose
- 2 tsp carob seed flour
- 2 pinches ground cinnamon
Tools
- Ice Cream Maker self-refrigerating
- Immersion Blender
- Scale precision
- Thermometer kitchen
Ricotta Ice Cream Preparation
Pour the sugar, dextrose, and carob seed flour into a bowl; mix everything. Add the milk, blend, then pour the mixture into a saucepan, place it on the heat and bring it to a temperature of 185°F (a kitchen thermometer is necessary). At this point, turn off the stovetop and let it cool slightly.
Place the ricotta and a few pinches of ground cinnamon in a bowl, add the now almost cold liquid mixture, and blend everything with an immersion blender until a homogeneous mixture is obtained.
Cover the bowl with a lid or a sheet of film, place it in the fridge, and let the mixture cool for at least 3 hours. You can even prepare it the night before and leave it in the fridge overnight.
When ready, place the mixture in the ice cream maker and let it churn for the necessary time (follow your ice cream maker’s instruction manual).
When the ice cream is ready, pour it into a container and place it in the freezer for about an hour before serving.
Notes
DEXTROSE replaces a part of sugar and is used to prevent the formation of ice crystals. You can buy it in pastry supply stores or online.
CAROB SEED FLOUR (not to be confused with regular carob flour) is a natural thickener and can be purchased in pastry supply stores, but is often available in pharmacies and organic stores or online.
Also read: Sicilian Mulberry Granita.
This content contains one or more affiliate links.
