Ricotta gelato is a delicious Italian dessert made with ricotta cheese, sugar, and other ingredients. It’s a popular treat in Italy and is growing in popularity around the world. Whether you’re an experienced foodie or just looking for something different than your typical scoop of vanilla ice cream, try out some delicious ricotta gelato today! With its light yet creamy texture and subtle flavors, this Italian dessert will satisfy even the pickiest sweet tooth out there! Plus, with its lower fat content than regular ice cream, you can enjoy this treat guilt-free. So go ahead – give it a try today.
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What is Ricotta Gelato?
Ricotta gelato is a creamy Italian dessert that combines ricotta cheese, sugar, milk, cream, and eggs. It’s usually served chilled or frozen. The texture of ricotta gelato is similar to that of traditional ice cream; however, it has a lighter and fluffier consistency due to the addition of ricotta cheese. It also has a milder flavor than regular ice cream.
What Makes Ricotta Gelato Different From Regular Ice Cream?
The main difference between ricotta gelato and regular ice cream is the addition of ricotta cheese. The cheese adds a light yet creamy texture to the dessert while providing more subtle flavors than traditional ice cream, which tends to be sweeter and more intense in taste. Additionally, ricotta gelato typically contains less fat than regular ice cream since no butterfat is used in its preparation.
How To store Ricotta Gelato?
You should transfer the leftover ricotta Gelato to an airtight container or a bag intended for freezing and store it in the coldest part of the freezer to ensure optimal freshness. You need to keep ricotta Gelato away from other foods as this could mix their flavors and ruin the ricotta’s flavor. Ricotta Gelato will last up to six weeks if properly stored and can be enjoyed anytime throughout this period. However, Ricotta Gelato should be frozen for at least six weeks, or its taste may become compromised.
More Dessert Recipes
Ricotta Gelato
Ingredients
- 2 cups ricotta cheese
- 2 cups milk
- ⅛ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 cup sugar
- 5 large egg yolks
- 1 cup heavy cream
Instructions
- Line a sieve with cheesecloth and arrange it overa bowl.
- Place the ricotta cheese in sieve.
- Refrigerate the bowl of ricotta cheeseovernight to drain.
- In a medium pan, mix together the almond milk,cinnamon and nutmeg over medium-low heat and bring to a gentle simmer.
- Remove the pan from the heat and set aside.
- In a bowl, add the sugar and egg yolks andwith an electric mixer, beat on high speed until thick and pale yellow.
- Add ½ of the warm milk mixture and beat untilwell combined.
- Transfer the mixture into the pan with theremaining milk mixture.
- Return the pan over low heat and cook untilthe mixture becomes thick, stirring continuously.
- Remove the pan from heat and immediately stirin the heavy cream.
- Arrange a fine sieve over a bowl.
- Strain the milk mixture in the bowl andcool over ice bath.
- Now, with the electric mixer, beat themixture completely.
- Transfer the mixture into an ice cream makerand freeze according to the manufacturer’s directions.
- Now, transfer the mixture into a sealablecontainer and freeze until set completely before serving.
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