Ricotta Ice Cream Food

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RICOTTA ICE CREAM WITH CANDIED FRUIT AND PISTACHIOS



Ricotta Ice Cream with Candied Fruit and Pistachios image

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

1 cup (250ml) (half-and-half or heavy cream)
1/2 cup (100g) sugar
pinch of salt
5 large egg yolks
1/4 cup (80g) honey
2 cups (500ml) whole-milk ricotta cheese
optional: 1-2 teaspoon grappa or (kirsch)
1 teaspoon freshly squeezed lemon juice
1/4 cup (40g) finely diced candied lemon (orange, or citron)
1/4 cup (40g) coarsely chopped shelled pistachios ((untoasted, or very lightly toasted))

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



No-Churn Ricotta Ice Cream image

Provided by Jessica

Categories     Dessert

Time 6h

Number Of Ingredients 5

8 ounces cold heavy cream
16 ounces whole milk ricotta cheese
1 14-ounce can sweetened condensed milk
2 tablespoons vanilla extract
1/2 teaspoon salt

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



Triple Chocolate Ricotta Ice Cream image

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

1 carton (15 ounces) whole-milk ricotta cheese
1-1/4 cups whole milk
1 cup sugar
4 ounces cream cheese, softened
1/2 cup baking cocoa
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
1 cup heavy whipping cream
3-1/2 ounces milk chocolate, melted and cooled
3-1/2 ounces dark chocolate candy bar, chopped

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



Ricotta Ice Cream image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 7 cups

Number Of Ingredients 5

1 cup sugar
1 cup water
3 cups fresh ricotta cheese
2 tablespoons honey
1 pinch of salt

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



Ricotta Ice Cream image

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

2 cups fresh ricotta
3/4 cup caster sugar
300 ml thickened cream, softly whipped

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



Ricotta and Chocolate Chip Ice Cream Cones image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 12 sugar cones

Number Of Ingredients 10

1 (15-ounce) container whole milk ricotta cheese
1 cup whole milk
1 cup simple syrup, recipe follows
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
12 sugar cones (recommended: Keebler)
2/3 cup chocolate-hazelnut spread
1/2 cup semisweet chocolate chips
1/2 cup water
1 cup sugar

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



Keto Strawberry Ice Cream image

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

2 cups ricotta cheese (or mascarpone)
8 oz strawberries (stems and hulls removed)
1 cup heavy cream
3 egg yolks (***)
1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
1 tsp glycerin

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



Raspberry-Ricotta Ice Cream image

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

1 1/4 cups ricotta
1/2 cup cane sugar
3/4 teaspoon vanilla
1 teaspoon grated lemon zest
Coarse salt
1/2 cup heavy cream
1 cup berries

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



Ricotta Ice Cream image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h15m

Yield 6 servings (1 quart ice cream)

Number Of Ingredients 8

1 cup heavy whipping cream, cold
1 pound full-fat ricotta cheese
One 14-ounce can sweetened condensed milk
2 oranges, zested
1 vanilla bean, caviar (seeds) removed, or 1 tablespoon clear vanilla extract
Pinch kosher salt, optional
1 cup raspberries
1/2 cup chopped pistachios

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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  • 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.
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2015-06-18 · I did a little research on Ricotta Ice Cream recipes and decided to use David Lebovitz’s own Ricotta Ice Cream recipe as my start. All of his ice cream recipes turn out … From thesuburbansoapbox.com Cuisine American Total Time 1 hr 5 mins Category Ice Cream Calories 534 per serving. In a medium saucepan, heat the cream, 1/2 a cup of sugar and salt …
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From fooby.ch


RICOTTA ICE CREAM WITH LIMONCELLO - THE RED BISTRO
Their ricotta ice cream is a delicate dreamy mouthful. With some ingenuity in working out quantities, mine is not far off the real Sicilian (I think!). For an ice cream newbie, I was quite pleased with the result. I used a 300g chunk of the crumbliest, freshest ricotta from the local village, hole-in-the-wall grocer’s, Charlie’s ...
From theredbistro.com


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