Ricotta Gelato
The tartness of the vinegar combined with the sweet ricotta just makes my mouth water. Heaven in a bowl.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 415 kcal
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
-
Place the milk in a medium size saucepan and bring to a simmer.
-
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.
-
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.
-
Cook over low heat until the mixture is thick enough to cover a wooden spoon, stirring constantly.
-
Remove from heat and add vanilla; stir to combine.
-
Strain the mixture through a fine mesh strainer.
-
Stir in ricotta cheese until mixture is smooth. Cover and refrigerate over night or until well chilled.
-
Freeze in an ice cream maker according the manufacturer's instructions. Store in an airtight container in the freezer.
-
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.