Creamy Ricotta Ice Cream – a delicious recipe with egg yolks, sugar, milk, heavy cream, ricotta cheese, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together egg yolks and 1/2 cup sugar in a medium bowl until smooth.
2
Combine remaining sugar, milk, and heavy cream in a saucepan over medium-high heat. Cook until boiling. Pour a cup of the liquid into the egg yolk mixture, whisking constantly. When combined, pour the egg yolks back into the saucepan. Cook over medium heat, whisking constantly, until heated through and combined thoroughly. Add vanilla, lemon juice, and salt.
3
Pour mixture into a blender or food processor (good idea to let the milk cool first before you do this). Add ricotta. Blend until smooth. Pour mixture through a fine mesh sieve into another bowl, set over an ice bath. Stir until cool. Refrigerate for at least 2 hours.
4
Process custard in your ice cream machine for about 25-30 minutes, or until it becomes fluffy and pillowy. Place in a container and freeze for a few hours. Let it sit out at room temperature for a few minutes before serving.
755
kcal
Calories
50
g
Fat
47
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 egg yolks, 3/4 cup plus two tablespoons sugar, 1 cup whole milk, 1 cup heavy cream, and more.
Yes, Creamy Ricotta Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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