Friday, September 21, 2012

Berry Ricotta Ice Cream

I'm trying to hold on to summer for a bit before fall sets in.  I had a fun little summer to-do list, and although I didn't get all of it done (like ride a tandem bike), I did go on a cross-country road trip, visit some festivals, explore a new park, and have a blue raspberry snow cone.  I also had a goal to make three different ice creams with three different bases (cream, non-cream, and unusal).  The cream-based ice cream was the Red Velvet Cake Batter while the non-cream based was the Coconut Ice Cream with Roasted Almonds and Chocolate.  This last ice cream fits the bill of 'unusal'; it's base is ricotta cheese! 

{Sweet but tangy!}

However, this ice cream has one of my favorite flavor combinations: berry and lemon!  The original recipe called for raspberries, but I did a mix of blackberries and raspberries.

{Stirring in frozen berries from the Farmer's Market!}

Berry Ricotta Ice Cream

Makes 2 quarts


2 1/2 cups ricotta cheese
1 cup sugar
1 1/2 teaspoon vanilla
1 lemon, zested
Pinch of salt
1 cup heavy cream
2 cups berries
  1. In a food processor, mix ricotta, sugar, vanilla, lemon zest, and salt until smooth.
  2. Add heavy cream until just combined.
  3. Chill overnight.
  4. Freeze according to your ice cream maker manufacturer's directions.
  5. When ice cream had reached soft-serve consistency, stir in berries.
  6. Freeze overnight.
Are you holding onto summer or are you ready for fall?Pin It

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