Ricotta Gelato

[Photograph: Max Falkowitz]

A delicate, not-too-sweet ricotta-flavored ice cream ripe for scooping onto pie and customizing with your favorite add-ins. A teaspoon or two or lemon, orange, or grapefruit zest would be a nice addition, as would dark chocolate or cocoa nibs, candied orange peel and chopped pistachio, or a drizzle of honey.

Look for fresh, finely grained ricotta that doesn't skimp on fat. See our taste test on the best storebought ricotta here; this ice cream was made with Sorrento.

Corn syrup gives the ice cream a smooth, easy to scoop, glossy texture despite its relatively low fat content. Other liquid sugars like agave nectar or honey can't be substituted without altering the recipe.

About the author: Max Falkowitz is the New York editor and ice cream maker in residence at Serious Eats. You can follow him on Twitter at @maxfalkowitz.

Ricotta Gelato

About This Recipe

Yield:makes 1 quart
Active time:45 minutes
Total time:1 hour, 15 minutes
Special equipment:blender or food processor, ice cream maker
This recipe appears in: Top Your Thanksgiving Pie With Ricotta Gelato


  • 1 1/2 cups ricotta cheese (see note above), chilled
  • 1 1/2 cups whole milk, chilled
  • 3/4 cup "light" (clear) corn syrup
  • 1/2 cup sugar
  • 1/2 to 1 teaspoon kosher salt, to taste
  • Optional mix-ins (see note above)


  1. 1

    In a blender combine ricotta, milk, corn syrup, and sugar. Blend until very well combined, about 30 seconds. Add salt to taste, 1/4 teaspoon at a time. If adding citrus zest, do so now. If adding larger mix-ins wait until ice cream has almost finished churning.

  2. 2

    If ice cream base is sufficiently cold (below 40°F), churn right away. If not, chill blender carafe in refrigerator until base cools.

  3. 3

    Churn base in ice cream maker according to manufacturer's instructions. If adding chunky mix-ins, do so in the last minute of churning. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

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