• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Dessert / Ricotta Gelato with Balsamic Glaze and Strawberries

Ricotta Gelato with Balsamic Glaze and Strawberries

April 25, 2013 Updated February 12, 2019 15 Comments

227 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

 

 

I’m continuing my obsession with Ricotta today with this AMAZING Ricotta Gelato.
A couple of years ago we went to our favorite Gelato hang out.  It was there that I discovered a Ricotta Gelato drizzled with a balsamic vinegar glaze.  I had to try it.  It was just plain delicious.  The balsamic vinegar paired with the gelato sent my taste buds into euphoria.
Naturally when I found myself with about 5 lbs of ricotta, this creamy sensation had to be reproduced.
Brace yourself.

You will need:

2 cups fresh ricotta cheese (hopefully you made your own)
2 cups whole milk (support your local dairy)
5 egg yolks (from chicken’s in your back yard…I’m kidding)
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla

No fat in this recipe!

 

Heat the milk in a saucepan; bring to a simmer.

 

While the milk is heating place the egg yolks in the bowl of an electric mixer using the paddle attachment.

 

Add the sugar and beat until the mixture is very thick and pale yellow.

Not quite sure what happened to the photo of how the egg yolks should look ???

 

With the mixer running, slowly add half of the warm milk mixture.

 

Beat until blended.

 

Return the egg mixture to the saucepan with remaining milk.

 

Cook over low heat, stirring constantly.

 

Cook just until the mixture coats the back of a spoon.  Draw your finger across the spoon.  If it leaves a trail, it’s done.

 

Remove from heat and add the heavy cream.

 

Stir until cream is well blended.

 

Pour the mixture through a fine wire mesh strainer.  You want to make sure there are no little cooked egg particles in the gelato mixture.  This will make the mixture very smooth.

 

Add 1 teaspoon vanilla.

 

Stir in the ricotta.

 

Stir until mixture is smooth.

 

Cover with plastic wrap and refrigerate until cool.

I’m a big fan in leaving ice cream or gelato base in the refrigerator overnight.  I really think it helps create greater volume when freezing.

 

I’m using an electric ice cream maker that holds 1 1/2 quarts.

 

You will notice that the gelato base is super thick.  With the ice cream maker running pour the mixture into the ice cream maker and freeze according to the manufacturers directions.

Note:  This makes enough base to fit into a 2 quart ice cream maker.

 

Freeze only until the mixture is thick and holds it’s shape well.  Let me give you some advice on using the ice cream maker that has the canister that you freeze.  If you think that you will get a more solid gelato by letting the maker continue to run, you are wrong.  The ice in the container will begin to melt and it will also melt your gelato or ice cream.  If you let it run for 30 minutes or more you will end up with the same liquid you started out with.  Be very careful.

 

Remove the gelato from the ice cream maker.  Place the frozen gelato into a separate container, cover and freeze until it reaches your desired consistency.  When the gelato freezes a bit firmer, it becomes more creamy.

 

While the gelato is setting up, make the balsamic glaze.

Note:  This glaze is fabulous on just about anything.  I LOVE to drizzle it over pizza.  Who knew it would be so fabulous on gelato??

You will need:

1 cup balsamic vinegar
1 tablespoon honey

 

In a small skillet add the vinegar.  (Ugh blurry photo.  My apology)

 

Add the honey.

 

Stir the mixture while bringing to a simmer.

 

Continue to stir and simmer until the mixture reduces by half.  The glaze will coat a spoon.

 

Pour into a bowl or other container and allow to cool.

It’s great to store in a squeeze bottle.  It makes a handy and convenient way to drizzle just about anything you eat.

 

Dice a few strawberries.

 

Place a scoop or two of gelato into a serving bowl.

 

Drizzle with the cooled balsamic glaze.

 

 

Top with a dice strawberries.  I like a ton of strawberries.

The tartness of the vinegar combined with the sweet ricotta just makes my mouth water.   Heaven in a bowl.

I started this really bad tradition of eating all of my photo’s.  Bad idea.  Delicious, but very bad idea.

ice cream and strawberries in a bowl
5 from 1 vote
Print

Ricotta Gelato

The tartness of the vinegar combined with the sweet ricotta just makes my mouth water.   Heaven in a bowl.
Course Dessert
Cuisine American
Keyword ricotta gelato, ricotta gelato recipe, ricotta gelato with balsamic glaze
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 415 kcal
Author Janet Barton

Ingredients

  • 2 cups fresh ricotta cheese
  • 2 cups whole milk
  • 5 large egg yolks
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla

Balsamic Glaze:

  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • Garnish:  Diced Strawberries

Instructions

  1. Place the milk in a medium size saucepan and bring to a simmer.
  2. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Cream at medium-high speed until very thick and  pale yellow.
  3. Add half of the warm milk to the egg mixture and stir until blended.  Return the new egg mixture  to the sauce pan with remaining milk.
  4. Cook over low heat until the mixture is thick enough to cover a wooden spoon, stirring constantly.
  5. Remove from heat and add vanilla; stir to combine.
  6. Strain the mixture through a fine mesh strainer.
  7. Stir in ricotta cheese until mixture is smooth.  Cover and refrigerate over night or until well chilled.
  8. Freeze in an ice cream maker according the manufacturer's instructions.  Store in an airtight container in the freezer.
  9. In a small skillet combine vinegar and honey.  Heat mixture, stirring constantly, until the mixture is reduced by half and coats the back of a spoon.  Remove from heat and transfer to a container or bowl.  Allow mixture to cook before drizzling on the gelato.
Nutrition Facts
Ricotta Gelato
Amount Per Serving
Calories 415 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Cholesterol 193mg64%
Sodium 102mg4%
Potassium 214mg6%
Carbohydrates 38g13%
Sugar 35g39%
Protein 11g22%
Vitamin A 965IU19%
Vitamin C 0.2mg0%
Calcium 238mg24%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Dessert, Ice Cream Tagged With: balsamic glaze, balsamic vinegar, Dessert, gelato, Ricotta, ricotta gelato, ricotta ice cream, strawberries, strawberry ricotta dessert

Previous Post: « Homemade Buttermilk Ricotta
Next Post: Cinco de Mayo »

Reader Interactions

Comments

  1. Katie says

    October 29, 2013 at 8:14 pm

    I had this flavor at Copa the last time I was in SLC and decided I must crack their code so I can make it at home. So glad I found your recipe! It is a divine flavor combination.

    Reply
  2. Erin Brady says

    May 19, 2013 at 2:21 am

    I tried the glaze and strawberry combo with your buttermilk panna cotta for a fun spring combo, and it was amazing! Thanks so much for posting this fabulous recipe!

    Reply
    • Janet@simplysogood says

      May 19, 2013 at 3:43 am

      What a fabulous idea! Thanks for sharing. I'm going to try that myself.

      Reply
  3. Anonymous says

    April 30, 2013 at 7:24 pm

    I made this over the weekend and it was so awesome!!!!! The only thing that went wrong for me was that I burned my balsamic glaze so it tasted pretty bad and I could not use it. But next time I make it I will be more careful because I can imagine the combo would be awesome! But alone the gelato was still rockin! Thank you for the recipe and keep them coming!!!!

    Reply
    • Janet@simplysogood says

      April 30, 2013 at 11:35 pm

      Hooray! I'm so happy the hear that someone made this. It is amazing. Next time your balsamic glaze will be perfect.

      Reply
  4. Janet@simplysogood says

    April 26, 2013 at 4:38 pm

    Thank you so much for your kind comment. I'm so happy our mom forwarded my link. I love her.

    Reply
  5. China Dostal says

    April 26, 2013 at 1:17 pm

    Your recipes really brighten my day…I am always so glad when I see a new article in my RSS inbox. Your photography is lovely! My mom recently sent me a link to your site and I am so happy she did.

    Reply
  6. Marilyn Broadbent Oveson says

    April 26, 2013 at 2:19 am

    Seriously! I love balsamic anything and I'm dying to make this glaze! I will work on getting my courage up to make the gelato, it looks spectacular. 🙂

    Reply
    • Janet@simplysogood says

      April 26, 2013 at 3:13 am

      Do it, Marilyn. I miss you. Come back.

      Reply
  7. Danhiskka says

    April 26, 2013 at 1:39 am

    Oh, I'm SO asking for an ice cream maker for my birthday!! Which casually is the same week we get the first strawberries of the season, It's meant to be 😉
    So long swimsuit! Hahaha?

    Reply
    • Janet@simplysogood says

      April 26, 2013 at 3:12 am

      You should totally go for the ice cream maker. You will never regret it. This is an dessert you should only make on special occasions IF you ever want to wear that swimsuit. As always, thank you for your fun comment.

      Reply
  8. Janet@simplysogood says

    April 25, 2013 at 10:45 pm

    Oh Jessica, stop….please stop. Hahaha that's so funny. Smile of the day.

    Reply
  9. Jessica says

    April 25, 2013 at 10:12 pm

    You're pretty much THE Iron Chef. Hiding away in making all these wonderfully, creative, dishes. Cause really who else beside an Iron Chef would come up with a balsamic honey glaze to go over a ricotta gelato. Seriously, you're awesome!

    Reply
  10. Janet@simplysogood says

    April 25, 2013 at 7:27 pm

    Hi Elizabeth, This is NOT above your skill level. The worse thing that you could do would be to cook the eggs is the custard. If you keep the heat low and continually stir the mixture, you are home free. Don't doubt yourself. If you have a ice cream maker, go or it!!! Call me and I'll walk you through the process step-by-step OR I'll come to your home and we'll make it together (that would be so fun). DO IT!!

    Reply
  11. Elizabeth Downie says

    April 25, 2013 at 4:34 pm

    My heart is broken right now because I know myself well enough to know that I will probably never make this recipe (I think it's over my skill level?) but I hope I'm wrong. It looks simply so good (see what I did there).

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Bunny butter cookies in a bowl with colored sprinkles Miffy Petit Beurre (Shortbread Cookies)
  • Cabbage with veggies and cashews Raw Cashew Mango Cabbage Wraps
  • Kalamata olive fouggase on marble with dipping sauce Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Overhead shot of chicken broth soup with herbs, vegetables and farina dumplings Chicken Soup with Farina Dumplings

Latest on Instagram

simplysogood

It’s time for Miffy cookies! I love these cute l It’s time for Miffy cookies! I love these cute little French shortbread Miffy Petit Beurre cookie. These cute little butter shortbread cookies melt in your mouth. 🐰💗

You don’t need a Miffy cookie cutter in order to make this delicious shortbread cookie. You can make them any shape.

#easter #bunny #shortbread
My favorite chocolate cupcakes topped with the flu My favorite chocolate cupcakes topped with the fluffiest white chocolate icing. 

This is an old vintage recipe from my childhood and is called “Ermine frosting”. It is so smooth and creamy. It’s definitely not your normal icing. It is less sweet and super fluffy. I think you’ll love it❣️

The recipe is linked in my bio. 😘

#valentinesday #feb14 #valentine
Oh baby! This combination: Chocolate, Banana, and Oh baby!  This combination: Chocolate, Banana, and Nutella🔥The most extremely moist chocolate banana cupcakes, with Nutella icing… Plus a little surprise of chocolate chunks inside!

The Nutella icing is so creamy and delicious.  It’s loaded with Nutella and a bit of sour cream. 🤤 

#chocolatebanana #chocolatecupcakes #nutellabanana
Valentine’s Day = Sugar Cookies! Am I the only Valentine’s Day = Sugar Cookies!

Am I the only one who craves sugar cookies beginning February 1st?  It’s time to stock up on butter & Valentine sprinkles. 💗

You can find my favorite Valentines sugar cookie recipes in the link in my bio. They are all so buttery 🤤 and will melt-in-your-mouth and freeze great. 

Baking starts now!! 

#valentinescookies #sugarcookies #thebestsugarcookies #valentines
The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy