Description
This luscious Ricotta Ice Cream recipe combines creamy ricotta cheese with honey, a touch of lemon, and a mix of crunchy pistachios and candied citrus for a refreshing, smooth dessert. Adapted from David Lebovitz, it offers a delicate balance of sweetness and texture, perfect for summer treats or any occasion when you crave a unique creamy ice cream.
Ingredients
Ice Cream Base
- 1 cup heavy cream
- 1/2 cup sugar
- Pinch of salt
- 5 large egg yolks
- 1/4 cup honey
- 2 cups whole-milk ricotta
- 1 tsp fresh lemon juice
Add-Ins
- 1/4–1/2 cup roughly chopped pistachios
- 1/4–1/2 cup finely diced candied citrus (orange, lemon, lime, or mandarin)
Instructions
- Warm the Dairy Mixture: In a small saucepan, combine the heavy cream, sugar, and a pinch of salt. Heat over medium until it reaches an almost simmer, just warming the mixture without boiling. Meanwhile, prepare an ice bath by placing a smaller metal or glass bowl inside a larger bowl filled with ice and water, then set a strainer over the smaller bowl.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until smooth and set aside.
- Temper the Egg Yolks: Slowly pour some of the warm cream mixture into the egg yolks while whisking constantly. This gentle warming prevents the eggs from scrambling. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook the Custard: Stir the mixture continuously over medium heat until it thickens enough to coat the back of a spoon or spatula, about 5-7 minutes. Do not let it boil.
- Strain and Cool: Pour the custard through the strainer into the ice bath bowl. Stir gently in the ice bath until the mixture is cooled down completely.
- Blend with Ricotta and Honey: Transfer the cooled custard to a blender, add the ricotta and honey, and purée until smooth and completely homogeneous, roughly 45 seconds.
- Chill the Mixture: Pour the blended mixture into an airtight container and refrigerate until thoroughly chilled, at least 4 hours or overnight.
- Add Lemon Juice and Churn: Stir in the fresh lemon juice, then churn the mixture in your ice cream maker according to the manufacturer’s instructions. Churn until the texture is soft-serve like, avoiding over-churning.
- Incorporate Pistachios and Candied Citrus: Transfer the churned ice cream into a container and gently fold in the chopped pistachios and diced candied citrus pieces.
- Freeze Until Ready to Serve: Freeze the ice cream for a few hours until it firms up to your preferred consistency. Serve chilled and enjoy!
Notes
- The ice cream base must be thoroughly chilled before churning for best texture.
- To avoid scrambling the eggs, always add the warm cream mixture slowly to the yolks while whisking.
- Over-churning can cause the ice cream to become icy, so watch carefully during the churning process.
- Use whole-milk ricotta for the richest texture and flavor.
- You can substitute candied citrus with dried fruit or chopped fresh berries if desired.
- Freezing time after churning should be at least 2 hours for better scoopability.
