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.
- Yield:makes 1 quart
- Active time: 45 minutes
- Total time:1 hour, 15 minutes
- 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.