Italian cheese ice cream with nuts
6 servings
15 minutes
Italian cheese ice cream with nuts is a refined treat that combines the tenderness of ricotta, the richness of cream, and the aroma of rum with a refreshing hint of lemon zest. This dessert, inspired by Italian culinary traditions, transports us to the warm streets of Sicily, where cheese desserts hold a special place in culinary culture. The velvety texture of the ice cream is perfectly complemented by crunchy chopped pistachios, creating a play of flavors and sensations. It serves as an exquisite finish to dinner or a festive table and makes for a delightful treat on a hot day. Immerse yourself in the atmosphere of Italian indulgence with this delicate and aromatic dessert!
1
Whisk the yolks with sugar. While continuing to whisk, pour in the rum.
- Egg yolk: 4 pieces
- Sugar: 100 g
- Rum: 40 ml
2
Grate the cheese through a sieve and mix it with the yolk mixture. Add grated lemon zest. Whip the cream into a strong foam and gently mix it with the mixture.
- Ricotta cheese: 500 g
- Lemon: 0.5 piece
- Cream: 375 ml
3
Line the mold with film, add the mixture, and level it. Cover the mold with parchment and place it in the freezer for 2-3 hours.
4
Remove the ready ice cream from the mold, place it in bowls, and sprinkle with chopped pistachios.
- Pistachios: 50 g
