The Italian version of ice cream—actually its been around a whole lot longer for a good and tasty reason!
1 cup golden raisins
1/2 cup (4 ounces) light rum or grappa
2 1/2 cups light cream (half-and-half)
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.