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Place the milk in a medium size saucepan and bring to a simmer.
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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.
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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.
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Cook over low heat until the mixture is thick enough to cover a wooden spoon, stirring constantly.
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Remove from heat and add vanilla; stir to combine.
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Strain the mixture through a fine mesh strainer.
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Stir in ricotta cheese until mixture is smooth. Cover and refrigerate over night or until well chilled.
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Freeze in an ice cream maker according the manufacturer's instructions. Store in an airtight container in the freezer.
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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.