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The Italian version of ice cream -- actually
its been around a whole lot longer for a good and tasty reason!
Ricotta Gelato
- 1 cup golden raisins
1/2 cup (4 ounces) light rum or grappa
2 1/2 cups light cream
1 tablespoon grated lemon zest
9 egg yolks
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
2 cups (16 ounces) whole milk ricotta cheese
1 cup (8 ounces) mascarpone Cheese
- In a saucepan, combine the raisins and
rum or grappa. Heat to simmer; remove from the heat and set aside
until the liquid is absorbed.
- In a large saucepan, combine the cream
and lemon zest; heat to simmer. Remove from the heat, cover and
keep warm.
- In a large bowl, beat the egg yolks; gradually
beat in the sugar until it is completely dissolved and the mix
is light and lemon-colored. Whisk the egg yolk mixture into the
warm cream, and place the saucepan over medium-low heat; cook,
stirring until the mixture reaches 165°F (75°C) on an
instant-read or candy thermometer. Do not boil to avoid curdling..
Strain into a bowl and add the vanilla. Cover and refrigerate.
- When the gelato mix is cold but not set,
mix in the cheeses until well-blended. Pour the mixture into
an ice-cream maker and add the raisins. When frozen, transfer
the gelato to a chilled container and store in the freezer at
least 3 hours.
Makes 12 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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