Italian · Dessert
Sicilian Ricotta Ice Cream
A Sicilian-style no-churn ice cream built on sieved ricotta instead of a custard base, lightened with whipped cream and sweetened with condensed milk, then studded with pistachio and dark chocolate for crunch against the soft, slightly tangy curd.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
353Calories
9.5gProtein
26.1gFat
19.8gCarbs
16.2gSugar
1.1gFiber
80mgSodium
72mgChol
15.1gSat Fat
235mgPotassium
191mgCalcium
1.1mgIron
0.3mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Italian Cream Soda
local
Marsala Wine
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Press the ricotta through a sieve into a bowl until smooth and lump-free.
2
Whisk the ricotta with condensed milk, sugar, vanilla extract and lemon zest until fully combined and glossy.
3
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks.
4
Fold the whipped cream gently into the ricotta mixture in three additions, keeping as much air in as possible.
5
Fold through the chopped pistachios and dark chocolate, reserving a small pinch of each for topping.
6
Pour the mixture into a small loaf tin or 500ml tub, smooth the top, and cover with cling film pressed onto the surface.
7
Freeze for at least 6 hours or until firm enough to scoop.
8
Scrape two scoops per portion into chilled bowls and scatter with the reserved pistachio and chocolate before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Ricotta, drained and sieved
- 55g55g Heavy Cream, whipped to soft peaks
- 35g35g Condensed Milk
- 8g8g Sugar White
- 3g3g Vanilla Extract
- 2g2g Lemon, zested
- 10g10g Pistachio, chopped, 1
- 10g10g Chocolate Dark 70, finely chopped, 1
