RICOTTA AND CHOCOLATE CHIP ICE CREAM CONES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 12 sugar cones
Number Of Ingredients 10
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.
RICOTTA ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 6 servings (1 quart ice cream)
Number Of Ingredients 8
Steps:
- Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
- Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
- Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
- Serve topped with a few raspberries and the chopped pistachios.
RICOTTA ICE CREAM WITH CANDIED FRUIT AND PISTACHIOS
You don't need to use pistachios and other nuts can be swapped out, including lightly toasted chopped almonds or hazelnuts. Some chopped chocolate can be mixed in to the just-churned ice cream as well, and some might like to add a few drops of orange flower water or a splash of orange liqueur to the base, prior to churning. Or you can leave it as is; it's great served with cherry compote or fresh berries. I'd mentioned that originally I'd made a pine nut brittle for the ice cream, but since the price of pine nuts is very high right now, I thought I'd offer an alternative. If you want to make the brittle and use that, instead of the pistachios, caramelize 1/2 cup (100g) of sugar, and mix in an equal amount of lightly toasted pine nuts. (Avoid Chinese pine nuts). Stir them together, then spread the mixture on a lightly oiled baking sheet or marble counter. When cool, break the brittle into little pieces with a chef's knife or food processor and fold into just-churned ice cream along with the candied fruit.
Provided by David
Number Of Ingredients 10
Steps:
- Warm the half-and-half or cream with the sugar and salt in a small saucepan.
- In a medium bowl, whisk together the egg yolks.
- Make an ice bath by nesting a metal or glass bowl in a larger bowl that's partially filled with ice and some water. Set a mesh strainer over the top.
- When the half-and-half mixture is very warm, gradually add it to the yolks, stirring constantly with a whisk as you pour (to avoid scrambling the eggs). Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, just until the custard thickens and coats the spatula. (Do not boil.)
- Immediately strain the custard into the bowl in the ice bath and stir until cool.
- Pour the custard into a blender and add the honey, ricotta, and grappa or kirsch (if using). Puree in the blender until the mixture is very smooth, about 30 seconds. Pour the mixture into a container, cover, and chill thoroughly.
- Add the lemon juice, then churn the ice cream in your ice cream maker according to the manufacturer's instructions. When done, stir in the candied citrus and nuts, and transfer to a container. Cover, and store in the freezer until ready to serve.
TRIPLE CHOCOLATE ICE CREAM
This is the first ice cream I made with my Kitchen Aid ice cream maker attachment for my mixer. The recipe came with the attachment. It is absolutely delicious!
Provided by SweetsLady
Categories Frozen Desserts
Time 3h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.).
- In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. (I've also done this in the microwave for about a minute.).
- In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended.
- Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.).
- Put the mixture into your ice cream maker and let it go to work. :) During the last 1-2 minutes of freeze time, add in the milk chocolate. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!
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
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.
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