Ricotta Ice Cream with Chocolate and Orange Recipe
This creamy Ricotta Ice Cream with Chocolate and Orange combines the smoothness of ricotta cheese with the bright zest of orange and rich dark chocolate for a delightful homemade frozen treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 13 hours 40 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 250 ml double cream
- 100 ml whole milk
- 240 g ricotta cheese
- Zest of 1 orange
- 90 g caster sugar
- 6 egg yolks
- 50 g dark chocolate (70% cocoa), chopped
Instructions
- Infuse flavors: In a medium saucepan, combine double cream, whole milk, and orange zest. Warm over low heat for an hour to infuse flavors.
- Add ricotta: Whisk ricotta into the infused mixture until smooth; heat until just under boiling.
- Mix yolks and sugar: In a large bowl, whisk egg yolks and caster sugar until pale and smooth.
- Combine mixtures: Slowly pour the warm ricotta mixture into the egg mixture while whisking continuously.
- Thicken custard: Return the combined mixture to the saucepan and heat gently, whisking continuously until thickened but not boiling.
- Strain and chill: Strain through a fine sieve into a jug, chill for at least 4 hours.
- Churn ice cream: Churn in an ice cream machine for about 20 minutes, adding dark chocolate during the last minute.
- Freeze: Transfer to an airtight container and freeze for at least 8 hours before serving.
Notes
- Chilling the mixture for at least 4 hours before churning ensures the ice cream sets properly.
- Adding chocolate during the last minute of churning prevents it from melting and allows for chunks in the ice cream.
- Freezing the churned ice cream for at least 8 hours helps achieve a firm texture.