Ricotta Gelato

Ricotta gelato is a delicious and fresh dessert, perfect for concluding a meal or for a sweet treat. Here is the recipe to prepare it:

Ingredients

• 250g fresh ricotta
• 200ml fresh cream
• 100g powdered sugar (or less, to taste)
• 1 teaspoon vanilla extract (or the seeds of a vanilla bean)
• Grated zest of 1 lemon (organic if possible)

Preparation

1. Start by placing the ricotta in a fine-mesh strainer and let it drain well to remove excess whey.
2. Take the well-drained ricotta and pass it through a sieve to make it as smooth and creamy as possible.
3. In a bowl, mix the sieved ricotta with the powdered sugar, vanilla extract, and grated lemon zest.
4. In another bowl, whip the cream until it becomes firm.
5. Gently fold the whipped cream into the ricotta mixture, being careful not to deflate it.
6. Pour the mixture into a container suitable for freezing and level it with a spatula.
7. Place the container in the freezer and let the gelato rest for at least 4 hours, stirring every hour at first to prevent ice crystals from forming and to achieve a creamy texture.
8. Before serving, let the gelato sit at room temperature for a few minutes to make it easier to scoop.

Trivia

Ricotta gelato can be enriched with various additions to give it an extra flavor boost: from chocolate chips to coffee drops, to candied fruit or fresh fruit pieces. In Italy, the use of ricotta in desserts is widespread and appreciated, especially in Sicilian cuisine with its famous cassatas and cannoli.