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food

Ricotta Ice Cream

Ingredients

  • 8 ounces cold heavy cream
  • 16 ounces whole-milk ricotta cheese
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt

Steps

  1. In a large mixing bowl, whip the cream to stiff peaks. Set aside.
  2. In a separate large mixing bowl, combine the ricotta, condensed milk, vanilla extract, almond extract and salt until smooth. Fold in the whipped cream. Pour the mixture into a freezer-safe container, such as a loaf pan. Freeze for 6 to 8 hours or overnight. Allow to sit at room temperature for 10 minutes before scooping.