I was so intrigued by this recipe that the second I saw it I knew I had to try it. So nevermind the fact that there's a blizzard outside, last night I was making ice cream. This ice cream tastes just like a frozen cannoli! The taste of the ice cream is incredible. The texture on the other hand is a little weird. It was sort of grainy because of the ricotta. I guess that I should throw out a disclaimer that I am very picky about textures. I don't like cottage cheese because it's too lumpy; I don't like pudding because it's too smooth (this is weird, I know). Ross didn't mind the texture at all. In fact, he loved everything about this ice cream.
The ice cream itself is really simple to make. It's basically just combining ricotta, milk, simple syrup, and vanilla extract and then pouring it into the ice cream maker. And I guess as far as ice creams go this one is on the healthier side. There are no eggs or heavy cream.
I decided to just make the ice cream and not the cones, but I think these would actually be very good inside of cones (or cannoli shells!) because the I think the crunchiness of the cones would disguise the grainy texture a little more. If you're looking for a really rich and creamy, decadent ice cream, then this isn't it. But if you want something delicious and different, try this!
Ricotta Ice Cream
Recipe: Giada de Laurentiis, Food Network
- 1 (15-ounce) container whole milk ricotta
- 1 cup whole milk
- 1 cup simple syrup, recipe follows
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips* (the original recipe calls for 1 cup, but I thought 1/2 was perfect)
- In a medium bowl, whisk together ricotta cheese and milk until smooth. Add the simple syrup and vanilla extract. Stir to combine.
- Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions. Add the chocolate chips 10 minutes before the end of freezing.
- 1/2 cup water
- 1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.