February 19, 2017 by dgarnett2013
Ricotta ice cream: Amaretto, Apple Cake and Artichokes by Anna Del Conte
- 400ml full fat milk
- 225g granulated sugar
- 3 egg yolks
- 250g ricotta (drained)
- 150ml whipping cream, chilled
- 1 tab dark rum
First make the custard: combine the milk and half the sugar in a medium-sized saucepan and bring to boiling point.
Meanwhile, beat the egg yolks with the remaining sugar and beat until the mixture is pale and thick enough to hold the shape when a ribbon of mix is trailed across the surface.
Pour the hot milk in a thin stream on to the egg yoks and sugar, whisking steadily as the milk is added.
Pour this mixture back into the saucepan and heat very slowly (over a diffuser mat is best), stirring constantly until the custard thickens and reaches 85℃.
Once the custard is thickened, remove and plunge pan into ice bath to cool down.
Gradually beat in pieces of the crumbled ricotta and continue to beat until smooth or almost smooth. When cold, cover and chill in the fridge.
Stir in the chilled cream and rum into the ricotta custard and pour into the ice cream machine and churn until it has a frozen.
Made the day Rose came back from Manchester after visiting Kit and Charlie stayed at home and made living pictures in the park.