September 26, 2015

Ricotta Gelato

Vanilla Ricotta Gelato & Cinnamon Apple Pie

Here is another recipe in my series of ricotta experiments. The very first recipe was for the ricotta itself, a true whey ricotta with no added whole milk. Click here for that. My recipe for ricotta gnocchi (Italian dumplings) can be found here, and my recipe for no-fat ricotta biscuits is here. Gelato is another recipe that we really like and it will probably become the summer recipe for my ricotta cheese.

Is it a true gelato? It seems to fit the bill. These Italian ice creams are said to be dense and low in fat and sugar. According to David Lebovitz they are typically made without cream and eggs, just like this one. It's an adaptation of several recipes I found, and I have two variations to offer - vanilla and raspberry. I hope you like them as much as we do.

Vanilla Ricotta Gelato

3 cups ricotta cheese
1/2 cup sugar
1 cup milk
1 tablespoon vanilla
pinch salt

In a saucepan combine the milk, sugar, and salt. Heat gently until the sugar dissolves, then chill the mixture. In a blender combine the sugar milk mixture and ricotta. Add vanilla and blend; it will be thick. I poured it into my little Cuisinart ice cream maker and had gelato in 20 minutes. Delicious!

Raspberry Ricotta Gelato


3 cups ricotta cheese
1 cup of raspberries, hugely rounded (or your favorite fruit)
1/2 cup sugar
1 cup milk
pinch salt

Directions are the same as for the vanilla gelato. Combine milk, sugar, and salt in a saucepan; heat until the sugar dissolves, then chill. In a blender combine cooled sugar/milk mixture, ricotta, and raspberries. Blend and freeze in a small ice cream maker. It's a beautiful raspberry pink color, but sadly, my camera doesn't do it justice.

This second recipe was a real treat for me, because this was the first year I've harvested raspberries (thanks Anna!). Not a huge harvest, but enough for some raspberry goodies and confidence of better harvests to come.

I love these recipes, because I don't need to use my precious cream and so can save it for making butter. Either way, I figured I'd better get it posted before it's too chilly for ice cream in the Northern Hemisphere!

28 comments:

PioneerPreppy said...

Looks good. Bout all I know about it :)

Michelle said...

It's recipes like this that make me feel truly deprived by not having a milk goat. ;-)

Leigh said...

The main thing is that it tastes good! :)

Leigh said...

Well, it could be done with any other kind of milk. In fact, I think I read somewhere that ricotta was originally a sheep milk product. Can Shetlands be milked?

Farmer Barb said...

I think Santa might have to bring me an ice cream maker. That looks AWESOME! I love it! I have been getting my little ladies prepped for the day when I might milk them. I pretend. It triggers a funny posture that allows for more between their back legs besides two inches of air!

Susan Farque said...

Would love to see you publish a cookbook with all your marvelous recipes. Any possibility?

Quinn said...

I think I would like this more than ice cream. Wow!

Renee Nefe said...

I think it's okay to have ice cream in the winter...before modern technology winter was the only time to have ice cream. :D

DFW said...

I still need to find my insert for my gelato maker. Once I do, I'm going to make the vanilla! Thanks for sharing Leigh.

Leigh said...

Milking training is important! And once you have a steady milk supply, I'd say an ice cream maker is a must. :)

Leigh said...

Several other people have suggested that to me, so it's in the back of my mind. I've hesitated because there are so many really good cookbooks already out there. Plus my recipe page is rather lopsided toward desserts, LOL

Leigh said...

I'm not sure you could tell the difference if no one told you. Definitely one of my more successful adventures.

Kirsty Udall said...

Looks tasty!

Lilac Cottage Homestead said...

Thanks for sharing such GREAT recipes!! They look yummy, need to give at least one a try!!!

Kelly

Michelle said...

Yes, I have heard of Shetlands being milked, but I don't think either of my current breeders would go for that idea!

Cozy Thyme Cottage said...

I will take some of the raspberry please!! LOL Nancy

Leigh said...

Dan thinks the same thing, but for me, it's too cold. I like cooling things in summer and warming things in winter, (which means hot fudge cake!)

Leigh said...

I didn't know there was such a thing! Very nice. I'm guessing it doesn't whip a lot of air into it.

Leigh said...

Delicious!

Leigh said...

Kelly, I think it could be adapted to any flavor you liked. Even chocolate. :)

Leigh said...

Here's hoping for more raspberries next year!

Leigh said...

Being milked isn't something any of the milking species take to naturally, it seems. At least not by humans!

Mama Pea said...

You silly girl! It's NEVER too chilly for ice cream!

I see you've joined the Apple Pie Baking club. Many of us seem to be doing that these days. 'Tis the season . . . :o}

Cathy said...

Hi Leigh - I was just looking at some of my old posts (and comments) and came across a comment from you where you referred to me learning to spin some day (I think I'd commented on your fiber blog that I really wanted to). Just wanted to stop by and say hi and let you know I've been an avid spinner for about six years now and I'm sure you were at least partly responsible for sparking my interest. I've been remiss in keeping up with your blogs, but I did buy your book and look forward to reading it. Hope you're doing well! Thank you for the spinning, weaving and knitting inspiration over the years! Cathy (I used to blog at my little kitchen)

Leigh said...

Thumbs up for the Apple Pie Baking Club!

Your comment about ice cream reminded me of something. Our family had a Christmas Eve tradition when the kids were small. After church we would take a ride to enjoy Christmas lights while listening to Christmas Carol on tape. Then we'd stop for ice cream before going home.

Leigh said...

Cathy, hello. I remember you! Thank you for taking the time to track me down again. I love that you've learned to spin! Gosh, six years means I've been blogging a long time because it's been a long time since I've done any fiber blogging. It's been a long time since I've done any spinning or weaving. I keep telling myself that one of these days things will settle down here and I can pick them up again. Still waiting on that. :)

Renee Nefe said...

Hot fudge cake with ice cream sounds wonderful! ;)

Debby Riddle said...

Wonderful!