Ricotta Gelato Recipes

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RICOTTA GELATO TOAST

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 6 servings

Number Of Ingredients 15



Ricotta Gelato Toast image

Steps:

  • Heat the half-and-half, sugar and 1/4 teaspoon salt in a small saucepan over medium heat until the sugar is dissolved and the half-and-half is about to simmer. Meanwhile, whisk the egg yolks in a small bowl until light, fluffy and pale. Slowly add 1/2 cup of the half-and-half mixture into the egg yolks, whisking constantly to prevent scrambling the eggs. Whisk in another 1/2 cup. Return the entire mixture to the pan and continue to cook over medium-low heat, stirring constantly with a flat-bottom spoon, until the mixture thickens slightly, coating the back of the spoon, about 6 minutes. Pour the mixture into the pitcher of a blender. Add the ricotta and lemon zest. Puree on medium until smooth, about 30 seconds. Cool the mixture in the refrigerator until completely chilled, about 1 hour.
  • Freeze the base in an ice cream maker according to manufacturers directions. When frozen to a soft texture, add the chocolate chips and shut off the machine. Pour into an airtight container and freeze. Temper the gelato for 8 minutes before scooping.
  • Heat 1 tablespoon of the butter in a large skillet over medium heat. Whisk together the milk, whole eggs, vanilla, cinnamon and a pinch of salt in a medium bowl. Working one at a time, dredge 3 of the brioche slices in the batter and place directly in the skillet. Cook until golden brown and cooked through, about 3 minutes per side. Remove to a plate. Continue with the remaining bread, adding the remaining 1 tablespoon butter to the skillet.
  • To serve, plate a piece of toast on each plate. Top with a large scoop of gelato, sprinkle with the orange segments and drizzle with the honey and olive oil, if using.

1 cup half-and-half
1 cup sugar
Kosher salt
3 large eggs plus 4 yolks
1 1/2 cups whole-milk ricotta
1 teaspoon lemon zest
1/2 cup bittersweet chocolate chips
2 tablespoons unsalted butter
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon ground cinnamon
Six 2-inch slices brioche
2 oranges, segmented, for serving
Thyme honey, for serving
Extra-virgin olive oil, for serving

RICOTTA AND CHOCOLATE CHIP ICE CREAM CONES

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 12 sugar cones

Number Of Ingredients 10



Ricotta and Chocolate Chip Ice Cream Cones image

Steps:

  • For the Ricotta and Chocolate Chip Ice Cream: 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.
  • For the Sugar Cones: Stand 3 sugar cones in each of the 4 glass tumblers. Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate chips have melted and the mixture is smooth. Spoon 2 teaspoons of chocolate mixture into each sugar cone. Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm.
  • To serve: Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone. Serve immediately.
  • 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.

1 (15-ounce) container whole milk ricotta cheese
1 cup whole milk
1 cup simple syrup, recipe follows
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
12 sugar cones (recommended: Keebler)
2/3 cup chocolate-hazelnut spread
1/2 cup semisweet chocolate chips
1/2 cup water
1 cup sugar

TOMATO, BASIL, AND RICOTTA GELATI

Provided by Sal Marino

Categories     Milk/Cream     Ice Cream Machine     Tomato     Dessert     Kid-Friendly     Frozen Dessert     Ricotta     Basil     Bon Appétit     Pittsburgh     Pennsylvania     Small Plates

Yield Makes 6 servings

Number Of Ingredients 18



Tomato, Basil, and Ricotta Gelati image

Steps:

  • For tomato gelato:
  • Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
  • Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
  • For basil gelato:
  • Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
  • Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
  • For ricotta gelato:
  • Combine ricotta cheese and milk in processor; puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.
  • Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
  • For garnish:
  • Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove pan from heat. Gently drop tomatoes into hot caramel syrup, tilting pan to coat. Using fork, quickly lift out tomatoes and transfer to sheet of foil. Cool tomatoes completely. DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead. Let stand at room temperature.
  • Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan. Heat oil over medium heat to 350°F. Add basil leaves and fry just until translucent, about 2 minutes. Using slotted spoon, transfer basil to paper towels to drain. DO AHEAD: Can be made 5 hours ahead. Let stand at room temperature.
  • Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses. Garnish with candied cherry tomatoes and fried basil leaves and serve.

Tomato gelato:
2 pounds medium-size deep-red ripe tomatoes (such as Early Girl), halved, seeded, cored, coarsely chopped
1 cup chilled Simple Syrup
Pinch of coarse kosher salt
Basil gelato:
1 1/2 cups Simple Syrup
3 cups fresh basil leaves (slightly packed; about 2 ounces)
6 tablespoons water
Ricotta gelato:
2 cups fresh whole-milk ricotta cheese (about 16 ounces)
1/4 cup whole milk
3/4 cup chilled Simple Syrup
Garnish:
1 cup sugar
1/3 cup water
12 small cherry tomatoes (such as Sweet 100s) or teardrop tomatoes
Vegetable oil (for frying)
12 fresh basil leaves

RICOTTA GELATO

Fresh ricotta cheese makes for an especially rich gelato with a natural creaminess.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 6



Ricotta Gelato image

Steps:

  • Place ricotta in a cheesecloth-lined sieve set over a bowl. Place in refrigerator, and drain overnight.
  • Combine milk and nutmeg in a medium saucepan; bring to a simmer.
  • Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return the milk to a simmer.
  • Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
  • Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Whisk in drained ricotta until thoroughly blended.
  • Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight container.

2 cups fresh ricotta cheese
2 cups whole milk
1/4 teaspoon ground nutmeg
5 large egg yolks
1 cup sugar
1 cup heavy cream

RICOTTA GELATO WITH BLACKBERRY SAUCE

Categories     Liqueur     Milk/Cream     Ice Cream Machine     Fruit     Dessert     Frozen Dessert     Ricotta     Blackberry     Mango     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 17



Ricotta Gelato with Blackberry Sauce image

Steps:

  • Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.
  • Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.
  • Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with some of the mango and the blackberries.

For the gelato
1 1/4 cups half-and-half
1 1/4 cups milk
a 15- or 16-ounce container whole-milk ricotta
1/2 cup sugar
a 3-inch cinnamon stick
a 2-inch strip of lemon zest removed with a vegetable peeler
2 tablespoons light corn syrup
1/4 teaspoons vanilla
For the blackberry sauce
1 cup sugar
1/4 cup water
2 cups blackberries
1 tablespoon fresh lemon juice
1 teaspoon crème decassis
1 mango, pitted, peeled, and cut in 1/2-inch dice for garnish
blackberries for garnish

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