Ricotta Ice Cream with Chocolate & Pistachios by Maureen McHugh

After the delicious experience of making fresh honey goat cheese ice cream I was intrigued to try again with another fresh cheese. What better choice to try next but fresh Ricotta? Lioni’s Hand Dipped Fresh Ricotta arrived at Marché early this summer and I have become obsessed with the smooth texture and light creamy flavor that you just don’t get in pre-packaged ricotta. I found myself buying it a few times a week to add to a fresh pasta salad, to simply serve with olive oil and cracked pepper, or to drizzle it with honey. Why not try it in Ice Cream?!

I made a few adjustments to a recipe that I found on Food 52 and now we have a new family favorite. This recipe is perfect for a busy household as you can make it using your blender / Vitamix and immediately churn it in your ice-cream maker. Enjoy the refreshing light flavors with an extra treat of pistachios & chocolate.

The ultimate summer treat!

Ricotta Ice Cream with Chocolate and Pistachios

Makes 1 quart

1 1/2 cups fresh, whole milk ricotta, like Lioni’s Hand Dipped Ricotta
3 ounces cream cheese
1 cup whole milk
1 cup sugar
2 T. dark rum
freshly grated lemon zest, from 1 small lemon
1 t. vanilla
1/8 t. salt
1 cup heavy cream
1/3 cup chopped pistachios
1/3 cup chopped bittersweet chocolate

Blend cheeses, milk, sugar, rum, zest, vanilla and salt in a blender until smooth. Add cream and blend until just combined.

Churn mixture in an ice cream maker, adding chocolate and pistachios at the end. Mix until just incorporated. Pour into a 1 quart container, seal the container and let the ice cream set in the freezer for at least 4 hours before serving. Allow to sit a few minutes to soften before scooping!