Ricotta Ice Cream With Candied Fruit And Pistachios Food

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

Ingredients

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.

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

Ingredients

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

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