Gelato Di Ricotta Food

RICOTTA GELATO TOAST

Steps:

• Heat the half-and-half, sugar and 1/4 teaspoon salt in a small saucepan over medium heat until the sugar is dissolved and the half-and-half is about to simmer. Meanwhile, whisk the egg yolks in a small bowl until light, fluffy and pale. Slowly add 1/2 cup of the half-and-half mixture into the egg yolks, whisking constantly to prevent scrambling the eggs. Whisk in another 1/2 cup. Return the entire mixture to the pan and continue to cook over medium-low heat, stirring constantly with a flat-bottom spoon, until the mixture thickens slightly, coating the back of the spoon, about 6 minutes. Pour the mixture into the pitcher of a blender. Add the ricotta and lemon zest. Puree on medium until smooth, about 30 seconds. Cool the mixture in the refrigerator until completely chilled, about 1 hour.
• Freeze the base in an ice cream maker according to manufacturers directions. When frozen to a soft texture, add the chocolate chips and shut off the machine. Pour into an airtight container and freeze. Temper the gelato for 8 minutes before scooping.
• Heat 1 tablespoon of the butter in a large skillet over medium heat. Whisk together the milk, whole eggs, vanilla, cinnamon and a pinch of salt in a medium bowl. Working one at a time, dredge 3 of the brioche slices in the batter and place directly in the skillet. Cook until golden brown and cooked through, about 3 minutes per side. Remove to a plate. Continue with the remaining bread, adding the remaining 1 tablespoon butter to the skillet.
• To serve, plate a piece of toast on each plate. Top with a large scoop of gelato, sprinkle with the orange segments and drizzle with the honey and olive oil, if using.

RICOTTA ICE CREAM WITH CANDIED FRUIT AND PISTACHIOS

Steps:

• Warm the half-and-half or cream with the sugar and salt in a small saucepan.
• In a medium bowl, whisk together the egg yolks.
• Make an ice bath by nesting a metal or glass bowl in a larger bowl that's partially filled with ice and some water. Set a mesh strainer over the top.
• When the half-and-half mixture is very warm, gradually add it to the yolks, stirring constantly with a whisk as you pour (to avoid scrambling the eggs). Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, just until the custard thickens and coats the spatula. (Do not boil.)
• Immediately strain the custard into the bowl in the ice bath and stir until cool.
• Pour the custard into a blender and add the honey, ricotta, and grappa or kirsch (if using). Puree in the blender until the mixture is very smooth, about 30 seconds. Pour the mixture into a container, cover, and chill thoroughly.
• Add the lemon juice, then churn the ice cream in your ice cream maker according to the manufacturer's instructions. When done, stir in the candied citrus and nuts, and transfer to a container. Cover, and store in the freezer until ready to serve.

GELATO DI RICOTTA

Steps:

• In a large bowl, stir sugar and Marsala together until sugar dissolves.
• Push ricotta through a sieve into the mixture and stir well.
• Chill thoroughly.
• When ready to proceed, whip cream into soft peaks.
• Fold it into the ricotta mixture.
• Transfer to ice cream machine and freeze according to machine's directions.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

RICOTTA GELATO

Steps:

• Place ricotta in a cheesecloth-lined sieve set over a bowl. Place in refrigerator, and drain overnight.
• Combine milk and nutmeg in a medium saucepan; bring to a simmer.
• Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return the milk to a simmer.
• Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
• Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Whisk in drained ricotta until thoroughly blended.
• Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight container.

LEMON GELATO

Steps:

• In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
• In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
• Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)
• Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer's instructions.