Ricotta Ice Cream (Gelato di Ricotta)

TinyArtist

Ricotta Ice Cream (Gelato di Ricotta)

1 vanilla bean
2 cups (500 ml) milk
6 egg yolks
3/4 cup (180 ml) sugar
2 cups (500 ml) ricotta cheese
1/4 cup (60 ml) heavy cream
1 Tbs (15 ml) dark rum (optional)

Cut the vanilla bean in half lengthwise and scrape the black paste (the seeds) from the inside with the tip of a knife. Combine the vanilla seeds, the split pod, and the milk in a pot and bring to a simmer over moderate heat. Remove from the heat, let steep for 15 minutes, and remove the vanilla pod. (Place it in a jar with sugar to make vanilla sugar.) Whisk together the egg yolks and sugar until fluffy and pale yellow in color. Set aside. Return the milk to the heat and bring to a simmer again. Remove from the heat and stir about 1/3 of the milk into the egg mixture. Add the resulting egg yolk mixture to the pan with the remainder of the milk and stir to combine. Cook over low heat, stirring constantly, until the mixture thickens slightly or it reaches 185F (85C) on an instant-read thermometer. Remove from the heat and strain through a fine-mesh sieve. Cool in the refrigerator, stirring occasionally, until cold to the touch, about 30 minutes. Combine the ricotta, cream, and optional rum in a bowl and whisk until smooth and thoroughly combined. Fold the ricotta mixture into the egg mixture. Transfer to an ice cream maker and freeze according to the manufacturer's directions. Makes about 1 quart (1 L).

This ice cream is delicate and subtle in flavor. If fresh figs are not available then use dried figs that have been reconstituted in warm water. It will make a stronger flavored ice cream, but equally delicious.