Ricotta Ice-Cream
This delicious ice cream is made from sweetened ricotta cheese and vanilla extract. Top with chocolate for a classic Italian dessert.
Ingredients
- 1 oz pistachio nuts
- 1 oz walnuts or pecan nuts
- 1 oz toasted chopped hazelnuts
- grated rind of 1 orange
- grated rind of 1 lemon
- 2 tbsp crystallized or stem ginger
- 2 tbsp glace cherries
- 1 oz dried apricots
- 3 tbsp raisins
- 1 lb Ricotta
- 2 tbsp Maraschino Amaretto or brandy
- 1 tsp vanilla essence
- 4 egg yolks
- 4 oz caster superfine sugar
to decorate
- whipped cream
- a few glace cherries pistachio nuts or mint leaves
Instructions
- 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.
- Stir the Ricotta evenly through the fruit mixture, then beat in the liqueur and vanilla essence.
- 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.
- Carefully fold the Ricotta mixture evenly through the beaten eggs and sugar until smooth.
- 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.
- 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.
Calories: 608 kcal
Carbohydrates: 65 g
Protein: 20 g
Fat: 32g
Saturated Fat: 12 g
Cholesterol: 253 mg
Sodium: 109 mg
Potassium: 526 mg
Fiber: 4 g
Sugar: 44 g
Vitamin A: 1070 IU
Vitamin C: 20 mg
Calcium: 300 mg
Iron: 2 mg