Ice cream with ricotta, pistachios, chocolate and candied zest
4 servings
30 minutes
This delightful dessert hails from sunny Italy, where the tenderness of ricotta harmoniously blends with the crunch of pistachios, the bitterness of dark chocolate, and the bright sweetness of candied citrus zest. The creamy texture of the ice cream, enriched with cream cheese, makes it incredibly airy and rich. The flavor intertwines creamy softness with the contrast of nuts and chocolate, while citrus notes add freshness. This ice cream perfectly concludes an exquisite dinner or serves as a refreshing treat on a hot day. Serve it in a crispy waffle cone or complement it with fruits for even more gastronomic elegance.
1
Blend milk, cream, salt, sugar, ricotta, and cream cheese until smooth. Refrigerate overnight.
- Whole milk (3.2%): 90 ml
- Double cream 40% fat: 90 ml
- Sugar: 90 g
- Salt: pinch
- Ricotta cheese: 250 g
- Cream cheese: 50 g
2
Freeze in the freezer for ice cream, adding previously shelled and chopped pistachios, dark chocolate shavings, and chopped candied zest of lemon, orange, grapefruit, or lime. Transfer the finished ice cream to a clean container and place in the freezer for at least 4 hours to set.
- Unsalted pistachios: 20 g
- Dark chocolate: 20 g
- Candied orange peel: 20 g
