Ricotta is among the most basic of cheeses, not much more than curds of fat and protein extracted from whole milk. It can be used in all manner of ways, including lasagne, cheesecake and, perhaps most famously, in cannoli. The same slightly sweet, vaguely tangy and smooth qualities that makes ricotta so good in those Italian pastries also makes it an unexpectedly good base for making a terrific “same day” ice cream, ready in just a few hours. Lucky for me, I have plenty on hand.
No advance preparation is needed to produce this bright and lovely peach ricotta ice cream. A minute or two in the food processor is all it takes, and then into the ice cream maker it goes. Easy peasy.
This is a recipe that best serves the impatient. The resulting ice cream is terrific, but ricotta freezes much harder than conventional ice cream, so it is best served the same day it is made (after a few hours in the freezer to firm up). Stored longer, you may need to wait for it to thaw a bit before serving, and I think we’ve established that when it comes to ice cream, waiting may not be my strong suit.
Peach Ricotta Ice Cream
- 3 cups ricotta cheese
- 1 cup heavy cream
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Juice of 1/2 lemon
- 2 cups chopped peaches
Combine ricotta, cream, sugar, vanilla, salt and lemon juice in food processor and process until smooth.
Transfer into ice cream maker and proceed per manufacturer instructions.
Once ice cream thickens, add peaches shortly before finish.
Originally: A Peach Ice Cream Recipe With a Twist