Fresh Ricotta Ice Cream
A thick, creamy, and tasty ice cream that can be made either no-churn style or in an ice cream maker. The end result is a rich and flavorful ricotta ice cream that tastes similar to that of cannoli filling.
Servings: 6 servings
Cost: $7
Equipment
- freezer-safe storage container
- large bowl
- Whisk
- Measuring cups and spoons
- Freezer
Ingredients
- 15 ounces Galbani® Part Skim Ricotta Cheese
- 8 ounces heavy cream
- 15 ounces sweetened condensed milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a large bowl, combine the ricotta cheese, heavy cream, salt, sweetened condensed milk, vanilla, and almond extract. Whisk until smooth.
- Pour the mixture into an ice cream maker, and prepare according to the manufacturer's instructions.
- If preparing it as no-churn style, pour the batter into a freezer-safe container and freeze for 4-6 hours. If frozen solid, allow it to thaw for 5 minutes before scooping.
- Enjoy!
Notes
Nutritional values may vary and are meant to be a guide.