Indulge in Homemade Ricotta Cheese Ice Cream: A Cannoli Lover’s Dream
For anyone who adores the rich, creamy goodness of a classic cannoli, this homemade Ricotta Cheese Ice Cream is an absolute must-try. It’s a surprisingly simple recipe that transforms basic pantry staples—milk, sugar, cream, and eggs—into a uniquely luxurious frozen dessert. The star of the show, of course, is the ricotta cheese, which imparts an incredible richness and a distinctive, delightful texture that sets this ice cream apart from anything you’ll find in a store. I recently whipped up a batch, compelled by the leftover Galbani ricotta from a delicious Italian Love Cake, and it quickly reaffirmed my conviction that Galbani is truly a superior brand for authentic Italian flavors.
A Perfectly Balanced Sweetness: The Art of Less Sugar
One of the most appealing aspects of this Ricotta Cheese Ice Cream is its balanced sweetness. Unlike many commercially produced ice creams that can be overwhelmingly sugary, this recipe allows the natural, subtle flavors of the ingredients to shine through. The ricotta, with its inherent milky and slightly tangy profile, takes center stage, offering a depth that sugary concoctions often lack. This makes for a more sophisticated dessert experience, where you can truly savor each spoonful without being bombarded by excessive sweetness.
While the predominant flavor here is a classic vanilla, we elevate it further with a touch of fresh lemon zest. This isn’t just a random addition; it’s a deliberate choice to infuse the ice cream with that unmistakable “cannoli taste.” The bright, aromatic citrus cuts through the richness of the ricotta and vanilla, mimicking the traditional flavoring found in authentic Italian cannoli fillings. Some might consider incorporating anise for an even bolder cannoli essence, but in my experience, anise can sometimes clash with the inclusion of chocolate chunks. Since we absolutely love chocolate chips in our cannoli, it felt essential to keep the chocolate as a harmonious partner in this frozen delight. And these aren’t just any chocolate chips; our homemade chunks, made with melted dark chocolate and a hint of coconut oil, are designed to melt decadently in your mouth, adding pockets of luxurious, bittersweet joy without becoming too firm or waxy when frozen.
The Simplicity and Superiority of Whole Eggs
Another reason this particular ice cream recipe has become a personal favorite is its clever use of whole eggs. Many traditional custard-based ice cream recipes call for yolks only, leaving you with the dilemma of what to do with the leftover egg whites. This recipe beautifully sidesteps that issue, making the entire process more streamlined and less wasteful. Beyond the convenience, incorporating whole eggs contributes to a slightly lighter texture in the finished ice cream. While still wonderfully rich and creamy, it avoids the sometimes overly dense consistency that can result from a yolk-heavy custard. The whites provide structure and aeration, resulting in a scoopable, smooth ice cream that is both satisfying and delightfully refreshing. It’s a win-win for flavor, texture, and ease of preparation, ensuring that your journey to homemade ricotta ice cream is as enjoyable as the dessert itself.
Investing in Sweet Success: Choosing Your Ice Cream Maker
To truly achieve the silky smooth texture and perfect consistency of homemade ice cream, an ice cream maker is an indispensable tool. If you don’t already own one, it’s an investment that pays dividends in delicious frozen treats for years to come. There’s a wide array of options available across various price points, catering to every budget and preference. For beginners or those looking for a reliable workhorse, a basic barrel model, like those offered by Cuisinart, is an excellent choice. These machines are often more affordable and can last for many years with proper care, requiring you to pre-freeze the bowl before churning.
However, if you’re a serious ice cream enthusiast or simply crave the convenience of making ice cream on demand without planning ahead, a compressor-type ice cream maker is a game-changer. I personally made the splurge for a compressor model, and I can confidently say it’s a decision I’ve never regretted. These machines have their own freezing elements, meaning no pre-freezing is required, and you can make batch after batch with minimal waiting. For those curious, I even wrote an old review of the Cuisinart Ice 100 I purchased last year, detailing my experience and why it’s such a valuable addition to my kitchen.
Tips for Crafting the Perfect Ricotta Cheese Ice Cream
Creating exceptional homemade ice cream involves more than just following a recipe; it’s about understanding the nuances of the ingredients and process. For this Ricotta Cheese Ice Cream, using a high-quality ricotta is paramount. Look for a brand that is fresh, creamy, and ideally, made with whole milk, as this will significantly impact the richness and final texture. Galbani is a personal favorite, but any good quality, fresh ricotta will do. Don’t be tempted to use dry, grainy ricotta, as it won’t melt into the custard as beautifully.
The chilling process is also critical. Ensure your custard base is thoroughly chilled—ideally overnight—before churning. This allows the flavors to meld and mature, and more importantly, it ensures the mixture is cold enough for your ice cream machine to churn it effectively into a smooth, creamy texture, preventing ice crystals from forming. Patience during the chilling phase will be rewarded with a superior scoop.
When it comes to the chocolate chunks, remember that presentation and texture are key. Making your own ensures that “melt-in-your-mouth” quality. If you prefer a milder citrus note, you can omit the lemon zest, but it truly adds an authentic cannoli-like brightness. Experiment with other mix-ins too: candied orange peel, mini chocolate chips, or even a sprinkle of crushed pistachios can add another layer of flavor and texture, enhancing the overall experience of this Italian-inspired treat.
- Homemade Cannoli
- Cannoli Poke Cake
- Ricotta Muffins
- Ricotta Sour Cream Pie
- Ricotta Rum Chocolate Chip Muffins
Recipe for Homemade Ricotta Cheese Ice Cream
Ricotta Cheese Ice Cream
Anna
Pin Recipe
Ingredients
- 1 cup whole milk
- ¾ cup granulated sugar (approximately 150 grams)
- 2 large eggs
- 1 ½ cups good quality ricotta cheese
- 1 cup heavy cream
- 1 ½ teaspoons vanilla bean paste or pure vanilla extract
- ¼ teaspoon lemon zest (finely grated, optional but recommended for cannoli flavor)
- 3 oz dark chocolate (for homemade chunks)
- 2 teaspoons coconut oil (refined, for chocolate chunks)
Instructions
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In a medium-sized saucepan, gently bring the whole milk to a bare simmer over medium-low heat. You should see small bubbles forming around the edges, but do not let it come to a rolling boil.
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While the milk is heating, combine the granulated sugar and large eggs in a separate mixing bowl. Beat them vigorously with a whisk or an electric mixer until the mixture is light in color and slightly fluffy.
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To temper the eggs, gradually ladle a small amount of the hot milk into the egg mixture, whisking constantly and quickly. Continue adding the milk in slow streams, whisking diligently, until about half of the milk has been incorporated. This prevents the eggs from scrambling. Then, pour the warmed egg and milk mixture back into the saucepan with the remaining milk. Continue to stir the custard with a wooden spoon over medium-low heat until it thickens slightly and coats the back of the spoon, leaving a clear track when you run your finger across it. This process usually takes about 5-7 minutes; do not boil the custard.
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Remove the saucepan from the heat immediately. Add the good quality ricotta cheese and whisk it into the hot custard until it is fully melted and smoothly incorporated, creating a rich and creamy base.
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For an exceptionally smooth ice cream, strain the custard through a fine-mesh sieve into a clean bowl. This step removes any tiny bits of egg or ricotta that might affect the texture. Then, whisk in the heavy cream, vanilla bean paste (or extract), and the lemon zest (if using).
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Cover the bowl loosely with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least a few hours, or preferably overnight, until it is very cold. This chilling step is crucial for achieving the best texture during churning.
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Once the custard is thoroughly chilled, transfer it to your ice cream maker. Follow your specific ice cream machine’s directions for churning. Churn until the ice cream reaches a soft-serve consistency.
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While the ice cream is churning, prepare your homemade chocolate chunks. Melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let this mixture cool slightly, but keep it pourable. Once your ice cream is churned to a soft consistency, remove the ice cream container from the machine and drizzle the slightly cooled chocolate mixture directly into it. If the chocolate doesn’t set immediately, you can place the whole canister in the freezer for a minute or two to help it firm up.
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Using a large spoon or spatula, quickly break up the chocolate as it hardens and gently stir the pieces into the soft ice cream. The cold ice cream will cause the chocolate to shatter into irregular, melt-in-your-mouth chunks. Transfer the finished ice cream into airtight containers, ensuring a layer of plastic wrap directly touches the surface to prevent ice crystals. Freeze for at least 4-6 hours, or until firm, before serving. Enjoy your delightful homemade Ricotta Cheese Ice Cream!
Notes
**For a Fresh Mint Ice Cream variation:** Start by combining 1 cup of whole milk and 1 cup of the heavy cream in a large saucepan along with approximately 20 fresh mint leaves (avoid spearmint, which is common in mint extract; look for peppermint for a more authentic flavor). Bring this mixture to a gentle simmer, then remove from heat and let the mint steep in the warm liquid for about 10-15 minutes to infuse the flavor. Strain the mint-flavored milk/cream mixture through a fine-mesh sieve, discarding the leaves. Once strained and cooled, proceed with the recipe as directed, using this infused liquid as your milk and cream components. This provides a wonderfully natural and refreshing mint flavor. Remember that for chocolate and mint, peppermint extract, if used, offers a cleaner taste than generic “mint” extract, which often tastes like spearmint.
**Storage:** Store the ice cream in an airtight container in the coldest part of your freezer for up to two weeks. For best texture, let it sit at room temperature for 5-10 minutes before scooping.