Ricotta Ice Cream with Chocolate and Orange Recipe

Introduction

This ricotta ice cream with chocolate and orange offers a creamy, refreshing twist on a classic dessert. Infused with bright citrus zest and studded with rich dark chocolate, it’s perfect for a homemade treat that impresses.

Ingredients

• 250 ml double cream
• 100 ml whole milk
• 240 g ricotta cheese
• Zest of 1 orange
• 90 g caster sugar
• 6 egg yolks
• 50 g dark chocolate (70% cocoa), chopped

Instructions

1. Step 1: In a medium saucepan, combine the double cream, whole milk, and orange zest. Warm over low heat for about 1 hour to infuse the flavors gently.
2. Step 2: Whisk the ricotta cheese into the infused mixture until smooth, then heat the mixture until just under boiling.
3. Step 3: In a large bowl, whisk together the egg yolks and caster sugar until the mixture becomes pale and smooth.
4. Step 4: Slowly pour the warm ricotta and cream mixture into the egg yolk mixture while whisking continuously to prevent curdling.
5. Step 5: Return the combined mixture to the saucepan and heat gently over medium-low heat. Whisk continuously until the custard thickens enough to coat the back of a spoon, but do not let it boil.
6. Step 6: Strain the custard through a fine sieve into a jug to remove any lumps, then chill it in the refrigerator for at least 4 hours to cool thoroughly.
7. Step 7: Pour the chilled custard into an ice cream machine and churn for about 20 minutes. Add the chopped dark chocolate during the last minute of churning to distribute evenly.
8. Step 8: Transfer the churned ice cream into an airtight container and freeze for at least 8 hours to firm up before serving.

Tips & Variations

• For a smoother texture, make sure to strain the custard carefully to remove any curdled bits before chilling.
• Try substituting the orange zest with lemon or blood orange zest for a different citrus note.
• Add toasted nuts or a drizzle of honey on serving for extra flavor and texture.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. When ready to serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream machine?

Yes, you can. After chilling the custard, pour it into a shallow container and freeze. Stir vigorously every 30 minutes to break up ice crystals until the ice cream is firm and creamy.

Is ricotta cheese suitable for ice cream texture?

Ricotta provides a light, slightly grainy texture that’s balanced by the creamy custard base. Whisking and straining help achieve a smooth consistency.

Ricotta Ice Cream with Chocolate and Orange Recipe

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★★★★★

5 from 148 reviews

This rich and creamy Ricotta Ice Cream with Chocolate and Orange combines the smooth texture of ricotta infused with fresh orange zest and studded with dark chocolate pieces. Perfectly balanced in flavors, this homemade ice cream requires gentle heating and careful churning to create a decadent dessert perfect for any occasion.

• Author: luca
• Prep Time: 1 hour 15 minutes
• Cook Time: 20 minutes (excluding chilling and freezing times)
• Total Time: 13 hours 40 minutes (including chilling and freezing)
• Yield: 4 servings 1x
• Category: Dessert
• Method: Churning
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dairy and Eggs

• 250 ml double cream
• 100 ml whole milk
• 240 g ricotta cheese
• 6 egg yolks

Flavors and Sweeteners

• Zest of 1 orange
• 90 g caster sugar
• 50 g dark chocolate (70% cocoa), chopped

Instructions

1. Infuse flavors: In a medium saucepan, combine the double cream, whole milk, and orange zest. Warm the mixture over low heat gently for about 1 hour to allow the orange zest to infuse its aroma and flavor into the dairy.
2. Add ricotta: Whisk the ricotta cheese into the infused cream and milk mixture until it becomes smooth, then continue heating the mixture until it is just under boiling, ensuring it doesn’t scald.
3. Mix yolks and sugar: In a large bowl, whisk the egg yolks and caster sugar together until the mixture becomes pale and smooth, creating a creamy base for the custard.
4. Combine mixtures: Slowly pour the warm ricotta-infused mixture into the egg yolk and sugar mixture while whisking continuously to temper the eggs and combine the ingredients smoothly.
5. Thicken custard: Return the combined mixture to the saucepan and gently heat it over low-medium heat, whisking constantly until the custard thickens enough to coat the back of a spoon, making sure it never boils to avoid curdling.
6. Strain and chill: Strain the custard through a fine sieve into a jug to remove any lumps or zest pieces, then cool it down by chilling in the refrigerator for at least 4 hours so the mixture can set and develop flavors.
7. Churn ice cream: Pour the chilled custard into an ice cream machine and churn for about 20 minutes. Add the chopped dark chocolate during the last minute of churning to evenly distribute the chocolate pieces.
8. Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 8 hours to firm up before serving. This step enhances the texture, making the ice cream ideal for scooping and serving.

Notes

• Ensure gentle heating throughout to prevent the custard from curdling.
• Using high-quality ricotta and dark chocolate will elevate the flavor.
• The infusion step with orange zest can be adjusted in time depending on desired intensity.
• Make sure to chill the custard thoroughly before churning for best texture.
• This recipe requires an ice cream machine for optimal results.

Keywords: ricotta ice cream, homemade ice cream, chocolate ice cream, orange ice cream, Italian dessert, creamy ice cream recipe