Ricotta Ice Cream With Candied Fruit And Pistachios Recipes

RICOTTA ICE CREAM

Steps:

• Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
• Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
• Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
• Serve topped with a few raspberries and the chopped pistachios.

RICOTTA AND CANDIED FRUIT SEMIFREDDO

Steps:

• Place the ricotta in a mixing bowl and whip it with an electric mixer or a whisk until smooth.
• Place the heavy cream in a mixing bowl and whip it while adding the sugar a little at a time, until well incorporated.
• Fold the whipped cream into the ricotta, then add the following ingredients 1 at a time, mixing carefully: almonds, pistachios, lemon zest, orange zest, and chocolate.
• Refrigerate until serving, but don't let it sit for more than 1 hour, or it will lose its fluffiness. Add the strawberries just before serving so that they don't "bleed out" and color the dish.