Ricotta Gelato Recipe

Name: Ricotta Gelato Recipe
Total time: 60 min
Yield: 1 quart
Ingredients: 1 1/2 cups ricotta cheese (see note), 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)

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.

Top Your Thanksgiving Pie With Ricotta Gelato

Active: 45 mins

Total: 60 mins

Makes: 1 quart

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1 1/2 cups ricotta cheese (see note), 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)

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