Ricotta Ice Cream with Chocolate Chips
September 5, 2016 • Desserts,
As soon as I tasted this ice cream, I knew that some of you will absolutely love it, and some, well not so much. If you love the taste of the sweetened ricotta filling in Sicilian cannoli, then you will probably be head over heels for this ice cream. But if you have an issue with textures, then I’m guessing you won’t be a fan. That’s because even though the ricotta is whisked into the ice cream mixture, there is still that slightly grainy texture of ricotta cheese in the final frozen product.I made this ice cream when I was getting ready to leave for Italy, because I have this thing about leaving food in the refrigerator that I just know is going to go to waste. In this case I had some ricotta from a kids’ cooking class and some half-and-half from a recipe development project. And since I always have chocolate chips in the pantry, this was an easy call.This is one of those ice cream recipes that comes together really quickly as there is no custard base to mess with first. Simply prepare the ice cream mixture, chill it in the fridge for an hour or two, and then process in your ice cream machine.
- 1 cup half-and-half
- 1 cup sugar
- 1 teaspoon vanilla extract
- 15 ounces whole milk ricotta cheese
- 1 cup chocolate chips
- Combine the half-and-half and sugar in a small saucepan and heat over medium, stirring occasionally, until the sugar melts completely. Stir in the vanilla and whisk in the ricotta until smooth. Chill in the refrigerator for 1 to 2 hours.
- Process in an ice cream machine machine according to the manufacturer's directions until soft serve consistency. Spoon onto a bowl and stir in the chocolate chips. Transfer to a covered container and freeze until firm.