Raspberry Ricotta Ice Cream Recipes

Steps:

• Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.

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.

Steps:

• Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
• Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur and process until smooth. (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.)
• Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture. Add a splash of the orange liqueur or juice, and garnish with mint sprigs.

Steps:

• Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
• Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
• Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
• Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

Steps:

• mix raspberries with 1/3 cup sugar and lemon juice.
• refrigerate raspberry mix for 2 hrs, stirring every 1/2 hour.
• beat egg whites until light and frothy.
• mix rest of sugar into egg whites.
• mix in cream and milk to egg white mix.
• mash raspberry mix and strain liquid into cream/egg mix.
• either discard raspberry pulp and seeds or add to mix for added texture and taste (I recommend adding).
• refrigerate mix overnight or add immediately to ice cream maker.
• follow ice cream maker's instructions.

Steps:

• Place ricotta cheese and cream in a blender and mix until smooth.
• Add the remaining ingredients.
• Once the mixture is smooth, pour into an ice-cream machine.