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Ricotta Ice-Cream

ingredients

30 g (1 oz) 1/4 cup pistachio nuts
30 g (1 oz) 1/4 cup walnuts or pecan nuts
30 g (1 oz) 1/4 cup toasted chopped hazelnuts
grated rind of 1 orange
grated rind of 1 lemon
30 g (1 oz) 2 tbsp crystallized or stem ginger
30 g (1 oz) 2 tbsp glace cherries
30 g (1 oz) 1/4 cup dried apricots
30 g (1 oz) 3 tbsp raisins
500 g (1 lb) 1 1/2 cups Ricotta
2 tbsp Maraschino, Amaretto or brandy
1 tsp vanilla essence
4 egg yolks
125 g (4 oz) 1/2 cup caster (superfine) sugar

to decorate

whipped cream
a few glace cherries, pistachio nuts or mint leaves

method

1. Roughly chop the pistachio nuts and walnuts and ma with the toasted hazelnuts, orange and lemon rind. Finely chop the ginger, cherries, apricots and raisins, and add to the bowl.

2. Stir the Ricotta evenly through the fruit mixture, then beat in the liqueur and vanilla essence.

3. Put the egg yolks and sugar in a bowl and whisk hard until very thick and creamy - they may be whisked over a pan of gently simmering water to speed up the process. Leave to cool if necessary.

4. Carefully fold the Ricotta mixture evenly through the beaten eggs and sugar until smooth.

5. Line a 18 x 12 cm/7 x 5 inch loaf tin (pan) with a double layer of clingfilm (plastic wrap) or baking parchment. Pour in the Ricotta mixture, level the top, cover with more clingfilm (plastic wrap) or baking parchment and chill in the freezer until firm - at least overnight.

6. To serve, carefully remove the ice-cream from the tin (pan) and peel off the paper. Place on a serving dish and decorate with whipped cream, glace cherries, pistachio nuts and/or mint leaves. Serve in slices.

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