Honey Ricotta Gelato – a delicious recipe with milk, heavy cream, honey, salt, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place a medium metal bowl in the freezer to chill. Heat cream, milk, honey and salt over medium heat until bubbles form. In a separate bowl, whisk the egg yolks and sugar.
2
Temper the eggs with the milk mixture by adding about 1/4 cup at a time and stirring. Do this two or three times.
3
Add the tempered egg mixture to the saucepan of warm milk. Turn the heat to low. Cook, stirring gently, until the mixture thickens to a loose custard. You can check by coating the back of a spoon and running your finger over the spoon. If it leaves a clear trail, it is ready.
4
Strain the custard through a fine mesh strainer into the chilled metal bowl. Stir in the ricotta cheese and mix well.
5
Chill the mixture in your refrigerator 20 minutes and then process in an ice cream maker.
528
kcal
Calories
36
g
Fat
34
g
Carbs
19
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2/3 cup whole milk, 1 cup heavy cream, 1/2 cup honey, 1/2 teaspoon salt, and more.
Yes, Honey Ricotta Gelato falls under the General 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
