Ricotta in ice cream? Really? Well, not exactly. This is gelato. The difference: gelato is made with whole milk, while ice cream is made with heavy cream! Therefore, gelato = less fat and calories! I do want to preface this recipe with a disclaimer...just because it uses part-skim ricotta and milk rather than cream does not mean you should eat the entire batch....
Lemon Ricotta Gelato
2 1/2 c part-skim ricotta cheese
1 cup sugar
1 tsp vanilla
zest and juice of 1 lemon (Zest it first, juice it second!)
1/4 tsp salt
1 cup whole milk
Place all ingredients together in a bowl and beat until well combined. Transfer to an ice cream maker and process until thick, creamy, and frozen! Serve immediately (best) or place in freezer to eat later.
Note: If you freeze before serving, make sure to remove from freezer and let sit 5-10 minutes before serving. Gelato is supposed to be served at a slightly warmer temperature than ice cream (whole milk freezes harder than cream because the fat content is lower) so that you get the best flavor and consistency.
Note: If you freeze before serving, make sure to remove from freezer and let sit 5-10 minutes before serving. Gelato is supposed to be served at a slightly warmer temperature than ice cream (whole milk freezes harder than cream because the fat content is lower) so that you get the best flavor and consistency.
Serving suggestions:
Garnish with candied lemon peel (shown).
Top with fresh fruit or blueberry compote (click here for compote recipe)
Serve with ginger snaps (complementary flavors!)
No comments:
Post a Comment