Ricotta Ice Cream with Chocolate and Pistachios
Prep time: 10 minutes plus chill time Cook time: n/a
Ingredients
- 1 1/2 cup whole milk ricotta
- 90g cream cheese
- 2/3 cup sugar
- 1 cup heavy cream
- 1/2 sea salt
- 1/2 teaspoon vanilla
- 1 teaspoon orange zest
- 1/2 cup chopped pistachios
- 1/2 cup chopped bittersweet chocolate
Method
- Blend ricotta, cream cheese, sugar, heavy cream, salt and vanilla in food processor until smooth. Add orange zest and pulse 2 to 3 times to combine. Refrigerate until completely chilled, 2 to 3 hours.
- Attach KitchenAid Ice Cream Maker attachment to mixer. Turn to Stir speed, pour mixture into freeze bowl and churn for 20 minutes or until soft set. Stir in chocolate and pistachios. Serve immediately or for firmer texture, transfer to airtight container and freeze at least 3 hours and up to 3 days.
makes 5 to 6 servings