Ricotta Ice Cream
(Reprinted with permission from Michele Scicolone’s cook, 1001 Italian Recipes.)
After writing about teachers who influence the lives of children, I wanted to select an appropriate recipe. What makes more sense than connecting the idea of teachers and children than ice cream? But not just any ice cream. An exceptional one. One made with ricotta cheese. My friend Michele Scicolone has an easy and delicious one in her cookbook, 1001 Italian Recipes. Her favorite Gelateria in Rome, Gioletti, inspired Michele’s recipe. When I made it, I substituted dried apricots and red plums for the candied fruit she suggests. Both work well, however, Michele thought the dried fruit in my version was a bit more flavorful. I also threw in a handful of chopped pistachios because I had them on hand and love adding them whenever appropriate. Also, I drizzled a small amount of extra-virgin olive oil on top as sometimes in life, too much is just right.
Ingredients:
16 ounces fresh whole or part-skim ricotta
½ cup sugar
2 Tablespoons sweet or dry Marsala
1 teaspoon pure vanilla extract
½ cup chilled heavy or whipping cream
2 Tablespoons chopped citron
2 Tablespoons chopped candied orange zest
Cook instructions:
1. At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator. Place the ricotta in a fine-mesh strainer set over a bowl. With a rubber spatula, push the ricotta through the strainer into the bowl. Whisk in the sugar, Marsala, and vanilla.
2. Remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape when the beaters are lifted, about 4 minutes.
3. With a flexible spatula, fold the whipped cream, citron and zest into the ricotta mixture. Scrape the mixture into the container of an ice-cream maker and freeze according to the manufacturer’s instructions.
4. Pack the ice cream into a plastic container, cover, and freeze for up to 24 hours.
Makes: 3 1/2 cups