RICOTTA ICE CREAM WITH CANDIED FRUIT AND PISTACHIOS
You don't need to use pistachios and other nuts can be swapped out, including lightly toasted chopped almonds or hazelnuts. Some chopped chocolate can be mixed in to the just-churned ice cream as well, and some might like to add a few drops of orange flower water or a splash of orange liqueur to the base, prior to churning. Or you can leave it as is; it's great served with cherry compote or fresh berries. I'd mentioned that originally I'd made a pine nut brittle for the ice cream, but since the price of pine nuts is very high right now, I thought I'd offer an alternative. If you want to make the brittle and use that, instead of the pistachios, caramelize 1/2 cup (100g) of sugar, and mix in an equal amount of lightly toasted pine nuts. (Avoid Chinese pine nuts). Stir them together, then spread the mixture on a lightly oiled baking sheet or marble counter. When cool, break the brittle into little pieces with a chef's knife or food processor and fold into just-churned ice cream along with the candied fruit.
Provided by David
Number Of Ingredients 10
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.
NO-CHURN RICOTTA ICE CREAM
Steps:
- Place the cream in the bowl of your electric mixture and beat just until stiff peaks form. Transfer the cream to a bowl and set it aside (you don't need to wash the mixing bowl). Add the ricotta, condensed milk, vanilla extract and salt to the mixing bowl and beat on medium speed until smooth and combined. Turn off the mixer and fold the heavy cream into the ricotta mixture.
- Pour the mixture into a freezer-safe container. Freeze for 4 to 6 hours.
- After 4 to 6 hours, scoop out the ice cream and top it with honey and your favorite kind of nuts. I find that with no-churn ice cream, it can be really hard to scoop if it's frozen longer than 6 hours, so just let it sit at room temperature for a while before scooping!
TRIPLE CHOCOLATE RICOTTA ICE CREAM
You're going to fall in love with this thick, rich chocolate ricotta ice cream. It has a creamy texture that can't be beat. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 10
Steps:
- Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts : Calories 321 calories, Fat 20g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 8g protein.
RICOTTA ICE CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 7 cups
Number Of Ingredients 5
Steps:
- In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
- In the bowl of a food processor, combine ricotta, honey, and salt until smooth. Slowly add chilled sugar syrup. Freeze in an ice-cream maker, following manufacturer's instructions.
RICOTTA ICE CREAM
Make and share this Ricotta Ice Cream recipe from Food.com.
Provided by katew
Categories Frozen Desserts
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Blend ricotta and sugar in food processor till smooth.
- Transfer to a large bowl.
- Fold cream through ricotta.
- Transfer to a freeerproof container.
- Freeze for 6 hours.
- Serve scoops with fruit.
Nutrition Facts : Calories 414.4, Fat 29.4, SaturatedFat 18.5, Cholesterol 111.3, Sodium 88.2, Carbohydrate 28.9, Sugar 25.2, Protein 10.3
RICOTTA AND CHOCOLATE CHIP ICE CREAM CONES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 12 sugar cones
Number Of Ingredients 10
Steps:
- For the Ricotta and Chocolate Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth. Add the simple syrup and vanilla extract. Stir to combine. Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions. Add the chocolate chips 10 minutes before the end of freezing.
- For the Sugar Cones: Stand 3 sugar cones in each of the 4 glass tumblers. Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate chips have melted and the mixture is smooth. Spoon 2 teaspoons of chocolate mixture into each sugar cone. Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm.
- To serve: Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone. Serve immediately.
- In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
KETO STRAWBERRY ICE CREAM
This Keto Strawberry Ice Cream Recipe is the best low carb ice you will ever try. Just 6 ingredients and to ice cream heaven.
Provided by Taryn
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Put all the ingredients in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 243 kcal, Carbohydrate 6 g, Protein 8 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 145 mg, Sodium 67 mg, Sugar 2 g, ServingSize 1 serving
RASPBERRY-RICOTTA ICE CREAM
This ricotta ice cream is a delicious, egg-free and easy frozen treat. The creaminess of the ricotta gets a tart bite from firm berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.
RICOTTA ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 6 servings (1 quart ice cream)
Number Of Ingredients 8
Steps:
- Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
- Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
- Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
- Serve topped with a few raspberries and the chopped pistachios.
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HONEY & LEMON THYME RICOTTA ICE CREAM - RODELLE KITCHEN
From rodellekitchen.com
Servings 8Estimated Reading Time 2 minsCategory Gluten FreeTotal Time 1 hr
- Whisk the corn starch in a small bowl with about 3 tablespoons of the milk to make smooth slurry. Set aside.
- Bring remaining ¾ cups + 1 tablespoon whole milk and heavy whipping cream to boil in a small saucepan over medium heat. Remove from heat, add the fresh thyme and vanilla bean seeds and pod, cover, and let steep for 20 minutes.
- Strain the milk into a heat proof bowl to remove the thyme and vanilla bean. Scrape the inside of the warm vanilla bean into the milk and cream. Return the steeped milk and cream to the saucepan.
- Give the corn starch slurry one last whisk to make sure it's completely incorporated. Slowly whisk the corn starch slurry into the milk and cream saucepan, and bring it back to a boil over medium-high heat.
RICOTTA ICE CREAM WITH HONEY AND ALMONDS - FOOD & WINE
From foodandwine.com
3/5 Servings 1.5
- In a small frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes. Let cool completely.
- Put a large metal bowl in the freezer. Let the ice cream stand at room temperature until just beginning to soften but still frozen. In a food processor, puree the ricotta and honey until smooth.
- Remove the bowl from the freezer and put the ice cream in it. Stir until smooth. Stir in the ricotta mixture. Transfer the ice-cream mixture to a shallow stainless-steel pan and then return it to the freezer, covered, until firm enough to scoop, about 60 minutes. Serve the ice cream topped with the toasted almonds.
RICOTTA ICE CREAM FILLED CANNOLI - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Ice CreamCalories 534 per serving
- In a medium saucepan, heat the cream, 1/2 a cup of sugar and salt over medium heat cooking until the sugar dissolves. Remove from the heat and set aside.
- In a small bowl, whisk the eggs with the remaining sugar until light in color and long ribbons form when you raise the whisk out of the bowl. Ladle about half a cup of the cream into the bowl whisking constantly so the eggs do not scramble. (This will temper the eggs to avoid scrambled egg ice cream.) Slowly whisk in the remaining cream into the egg mixture and then pour the mixture back into the saucepan. Cook over medium heat until thickened and the mixture coats the back of a spoon stirring constantly.
- Prepare an ice bath by filling a large bowl with ice water and placing a smaller bowl inside. Place a fine mesh strainer over the ice bath and pour the custard mixture into the smaller bowl. Allow to chill for approximately one hour.
- Pour the custard mixture into a blender. Add the ricotta cheese and Grand Marnier. Puree the mixture until very smooth, approximately 30 seconds. Transfer the mixture to a bowl, cover and chill thoroughly.
RICOTTA ICE CREAM WITH HONEY AND ALMONDS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Ice CreamServings 3Total Time 1 hr 45 mins
- In a small frying pan, toast the almonds over moderately low heat, stirring frequently for about 5 minutes until golden brown. Let cool completely.
- Let the ice cream stand at room temperature until just beginning to soften but still frozen. In a food processor, puree the ricotta and honey until smooth. Remove the bowl from the freezer and put the ice cream in it. Stir until smooth.
HONEY RICOTTA ICE CREAM - WONKYWONDERFUL
From wonkywonderful.com
4.5/5 (10)Total Time 20 minsCategory Frozen TreatsCalories 169 per serving
- Churn the honey-ricotta mixture in an ice cream maker according to the manufacturer's instructions.
- Once the mixture is frozen and creamy, transfer to the cold ice cream container. It will be the consistency of soft serve.
HONEY-LAVENDER RICOTTA ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 190 per servingServings 1.5
- Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.
- Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.
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- In a large bowl, whisk together the condensed milk and ricotta until smooth. Add the heavy cream, vanilla, cinnamon, and a pinch of kosher salt. Using an electric mixer, beat the mixture until thickened and forms soft peaks. Start the mixer on medium for 30 seconds, then increase to high for 5 minutes.
- Taste the ice cream and add more salt or cinnamon as needed. Scoop the ice cream into your freezer container and let set for 4-5 hours. At this point it will be easy to scoop out. If you leave the ice cream in the freezer for several hours or longer, you will need to let the ice cream sit out on the counter or in the refrigerator for 20-30 minutes to soften again.
- To serve, scoop out the ice cream and top with chopped chocolate and toasted pistachios. Enjoy!
RICOTTA HONEY ICE CREAM - CHRISTINA'S FOOD AND TRAVEL
From christinasfoodandtravel.com
Servings 8Estimated Reading Time 2 mins
- In a medium-sized bowl, whisk ¼ cup heavy cream with the ricotta cheese, honey, vanilla, and cinnamon to combine. Whisk to thin the texture of the ricotta so it becomes smooth.
- Pour 1¾ cups heavy cream into another clean bowl. Use an electric mixer fitted with the whip attachment.
- Whip the heavy cream on medium speed until it forms medium peaks. (I let my cream form harder peaks by mistake and it turned out fine.)
RICOTTA-HONEY ICE CREAM - PUREWOW
From purewow.com
3.6/5 (156)Total Time 4 hrsServings 1Calories 602 per serving
- In a medium bowl, whisk the remaining ¼ cup heavy cream with the ricotta cheese, honey, vanilla and cinnamon to combine. Whisk vigorously to help thin the texture of the ricotta so it's less clumpy.
- Whip the heavy cream on medium speed until it forms medium peaks. (More tips on whipping cream here.)
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