Homemade ricotta ice cream is a simple dessert with a delicate creamy and cheesy taste that does not require complex ingredients. The base is prepared from egg yolks, cane sugar and ricotta, and then the mass slowly hardens in the freezer. The result is a delicate ice cream that goes well with fresh berries, mint, nuts or your favorite sweet sauces. The recipe is convenient because there is very little active work, and most of the time the dessert simply cools down.
Ingredients
- 4 chicken eggs – only the yolks will be needed
- 360 g of ricotta – 2 packages of soft cheese
- 60 g of cane sugar
- berries, mint, nuts, syrup or topping – to serve as desired
What is important before starting
The ricotta should be cooled, then the mass will become homogeneous faster. It is convenient to take the eggs out of the refrigerator in advance so that the yolks are easier to beat with the sugar. Use clean, dry dishes and prepare the freezer container in advance. A flat container with a lid is best suited: in it the mass cools more evenly, and then it is easier to mix or beat again.
Step 1. Beat the base
Separate the yolks from the whites. This recipe requires only egg yolks, so you can save the whites for another dish. Transfer the yolks to a bowl, add cane sugar and beat with a mixer until the mixture lightens and the sugar crystals dissolve as much as possible. Then add the ricotta and continue beating until creamy, smooth and lump-free.
Step 2. Freeze the mass
Transfer the cheese mixture into a container and put it in the freezer for about 8 hours. To make the finished ice cream softer and more homogeneous, after 2-3 hours take out the container, beat the mass once again with a mixer and return it to the freezer. This method helps to break the ice crystals and make the texture more delicate. If there is time, you can repeat the short stirring again closer to the middle of freezing.
How to serve dessert
Before serving, let the ice cream stand for a few minutes at room temperature to make it easier to shape with a spoon. Serve with strawberries, blueberries, mint, pine nuts, fruit syrups or chocolate topping. The delicate ricotta base goes well with both fresh berries and richer additives, so the taste is easy to adapt to the season or mood.
Tips for a successful result
Do not shorten the freezing time: the dessert needs several hours to stabilize. If the ricotta is very wet, let it drain a little, otherwise the mass may turn out watery. For a sweeter version, it is allowed to slightly increase the amount of sugar, but do it in moderation so as not to drown out the delicate taste of the cheese. It is better to store ready-made ice cream in a closed container so that it does not absorb extraneous odors from the freezer.
Feeding ideas
If you want a more restaurant-like presentation, scoop the ice cream into balls in chilled custard cups and add some berry sauce on top. For the homemade version, fresh strawberries, a few mint leaves or a handful of dried nuts are enough. Ricotta has a mild taste, so this dessert is easily combined with both sour and sweet additions. During the berry season, such a base is especially useful, because it allows you to get a new serving option every time.
The recipe is suitable for those cases when you want homemade ice cream without complicated equipment. The main thing is to give the mass enough time in the freezer and not to skip beating again after the first hours of cooling. Then the texture will be more delicate, and the taste will be more even and pleasant.
Delicious!