Ricotta Gelato

Last week I was looking for interesting recipes using ricotta for our cheesemaking day with Cooking Minnesota when I stumbled across this recipe on Epicurious. I was very intrigued by the idea of making an ice cream type dessert with cheese, would it be good or would it be gross.

 

It was very simple to but the base together & when I tasted it before freezing I was really happy with the flavor, sweet with just a subtle cheese taste (ricotta doesn't have a strong flavor to start with). I think it's really important to get the base really smooth (which is why I used a blender & not a food processor), I think chunks of cheese curd in this would not have been good. This gelato froze really quickly in the ice cream maker & froze very hard in the freezer. It needs a little time at room temperature before serving.

The final result was a hit. The cheese flavor remained really subtle. The thing that really strikes you as different is the mouth-feel, the best way to describe it is slightly sticky which is unexpected but not unpleasant. We served it with a fresh strawberry balsamic sauce which was a great pairing. I think a strawberry red wine sauce would be wonderful too. I don't think I'd necessarily rush to make this again but it was fun to try & I think my guests over this past weekend have enjoyed trying it too.

Ricotta Gelato 

(from Bon Appetit Sept' 07) 

4 c fresh whole-milk ricotta 

1/2 c whole milk 

1 1/2 c chilled simple syrup** 

Put the ricotta & milk in a blender & process until smooth. Add the simple syrup and continue to process until completely smooth. Put in an airtight container & chill. Transfer to an ice cream maker & process according to the machine's directions. Put into an airtight container & freeze until firm, about 3 hours. Can be keep for 2 days.

** Simple Syrup

1 1/2 c water

1 1/2 c sugar

Put the sugar & water into a saucepan & bring to a boil to dissolve sugar. Turn down to simmer. Let simmer for 3 minutes. Chill. Can be kept in an airtight container in the refrigerator for 1 week.

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