I really enjoy sharing this recipe, mainly for three reasons:
- this is the first time I’ve prepared ice cream;
- I’ve made it during my vacation in Italy, at my mother’s, because ricotta there is really much better than here in Canada;
- this week I will be with Angie, the “lady of the house” and the great Sylvia for co-hosting the 23rd edition of the Fiesta Friday;
I think that’s enough, isn’t it? I’m really happy to be so involved in the “FF party” because I was among the first participants of the first edition. I’ve immediately appreciated it for the spirit of liberty, since not too many rules are required to participate. Salty, sweet or simply sharing your photos or your travel experiences… whatever you like to share, at Angie’s it will be very appreciated. You’ll have the chance to meet new friends from all over the world and learn new things, and of course, a lot of new recipes! So, let’s enjoy the party and have fun! The recipe is taken from the magazine “D di Repubblica” of May 31st.
Ingredients:
300 gr. of ricotta cheese • 2 egg yolks •3 tablespoons of sugar • 2 tablespoons of “Vin Santo” (or Marsala or Cognac)
- In a bowl, mix the egg yolks with the sugar until they are foamy and slightly thickened;
- Sift the ricotta in a strainer with double fine mesh in order to remove the water in excess;
- Put the ricotta in a bowl, add the “Vin Santo” and mix well until you obtain a smooth and homogeneous cream;
- Add the mixture of egg yolks and sugar, mix well and transfer to a mold lined with parchment paper lined;
- Cover with foil and put it in the freezer at least 5 hours;
- Serve ice cream ricotta with chocolate or fruit.
PS: make sure to remove the ice cream a little more in advance, comparing to a regular ice-cream it takes more time to defrost.
Crème glacée à la ricotta
J’ai vraiment le goût de partager cette recette, principalement pour 3 motifs:
- C’est la première fois que j’ai préparé de la crème glacée ;
- Je l’ai préparé pendant mes vacances en Italie, chez ma mère, vu que la ricotta est réellement meilleure qu’au Canada ;
- Cette semaine, je coanimerai avec Angie et la Sylivia la 23e édition du Fiesta Friday ;
Je crois que ça suffit, n’est-ce pas ? Je suis très heureuse d’être impliquée dans le FF vu que j’ai participé à sa première édition. J’ai apprécié immédiatement l’esprit de liberté, il n’y a pas trop de règles pour y participer ; salé, sucré ou un simple partage de photos ou de voyage… peu importe, chez Angie tout est apprécié. La recette est prise dans le magazine D di Repubblica du 31 mai.
Ingrédients:
300 gr. de ricotta • 2 jaunes d’œuf • 3 bonnes cuillères à table de sucre • 2 cuillères à table de « vin Santo » (ou Marsala ou Cognac)
- Dans un bol, mélangez les jaunes d’œuf avec le sucre jusqu’à ce qu’ils soient mousseux et légèrement épais ;
- Tamisez la ricotta dans un tamis à double maille pour égoutter l’eau ;
- Mettez la ricotta dans un autre bol, ajoutez le « vin Santo », mélangez jusqu’à obtenir une crème lisse et homogène ;
- Ajoutez le mélange de jaunes d’œuf et sucre, mélangez bien et transférez dans un moule tapissé avec du papier parchemin ;
- Couvrez avec du papier aluminium et mettez-le au congélateur au moins 5 heures ;
- Servez la crème glacée à la ricotta avec du chocolat ou des fruits.
PS : Prenez soin d’enlever la crème glacée un peu à l’avance.
Gelato alla ricotta
Ingredienti:
300 gr. di ricotta di primissima qualità • 2 tuorli d’uovo • 3 cucchiai di zucchero• 2 cucchiai di “Vin Santo” (o Marsala o Cognac)
- In una ciotola mescolate i tuorli con lo zucchero fino a quando saranno spumosi e leggermente densi;
- Setacciate la ricotta in un colino a maglia fine in modo da eliminare l’acqua ;
- Mettete la ricotta in una ciotola, aggiungete il “Vin Santo”, mescolate fino ad ottenere una crema liscia ed omogenea;
- Aggiungete il composto di tuorli e zucchero, mescolate bene e trasferite in uno stampo foderato di carta da forno;
- Coprite con la pellicola d’alluminio e mettete in freezer per almeno 5 ore;
- Servite il gelato di ricotta con del cioccolato o della frutta.
PS: togliete il gelato dal freezer un pochino prima di quante fareste con un normale gelato confezionato o di gelateria.
Yummy I love this!!
Thanks!
this look really delicious…and you know how much can I miss a real gelato!!I should try…have a nice fiesta friday! Talk soon ;)
Thank you Francesca! Gelato is something I could die for… during these incredibly hot days in Montreal I had it for breakfast… can you believe it???
Thanks for co-hosting Fiesta Friday this week. It’s my favorite day on the blogs. I love reading about what everyone shares from music to recipes. This is such an interesting idea to make ice cream out of cheese. I love the picture at the end with chocolate on top. Such a beautiful presentation!
Oh I am missing gelato, nocciola + granita… and good ricotta! Looks delicious, Margherita!
This is way I took the advantage of being in Italy… abroad you can be satisfied with ice-cream (more or less) but not with granita! Thanks for you comment!
I linked over from the Novice Gardener, glad I did! Your ice cream recipe looks delicious :) We make ice cream all the time in our electric churn! check out my site sometime, I just made my 1 year anniversary and I have a big Giveaway!!
Michael
http://michaelswoodcraft.wordpress.com/2014/07/03/happy-anniversary/
Thanks Michael, sorry for my late reply… I will check your blog out!
Hey we’re thinking in the same zeitgeist again! I honestly didn’t even think of ricotta for ice cream, but I have some ricotta in the fridge that won’t last much longer. What a beautiful final photo, too.
Yes! Is very funny, isn’t??? Next time I’ll try your recipe with avocado, it’s so intriguing!
Yes I wonder what you’re cooking right now!!
LOL. Carrots!
Lo adoro e te lo copio sicuramente!! :-)
: ))
Your ice cream looks so delicious! Love the photographs :)
Happy Fiesta Friday and enjoy co hosting :D
Gorgeous gorgeous photos, and now you have me desperate to head back to Italy for some real gelato. I did not appreciate it enough when I lived there – I should have eaten it every day!! And I agree, ricotta is so much better there than anywhere I think. Thank you for sharing and for hosting! The first FF seems so long ago now!
I´m sure that´s a delicious way of using ricotta! Thanks for the idea!
Thanks to you Sabine for visiting!
all i can say is mmmmmm :D
Yeah, that’s “word”I wanted to hear….
hehe
Ohh that looks good, Margherita! Incidentally, we brought a frozen dessert to FF too and we made it when my mum was here.. the similarity is so strange, isn’t it? :D
I saw your frozen desert… I remember it very well! We can say that we were in the same mood… cool! Thanks a lot for your comment!
Looks amazing Margherita!! I totally agree that Ricotta is so much better in Europe than in North America. It’s actually even hard to buy some here! I can only find it at Wholefoods! love this ice cream, bet it tastes lovely. So happy to host FF with you this week – Happy Party! ;-)
Thanks a lot Sylvia.. you know how much I love your blog and everything you do…. this kind comment means a lot to me! Happy co-hosting, you are such a great partner!
DI-VI-NE !
TH-AN-KS :)))
Mais oui!!
What an incredible idea to use ricotta – it seems so obvious but I’d never have thought of it, and the interesting technique to use the eggs but not make a cooked custard with them first. I look forward to trying it when the weather here is nicer! Love your photos too :D
This ice-cream is the easiest dessert ever! You can taste the unmistakable flavour of ricotta, but if you like it, please go ahead and give it a try! Thanks a lot!
Sembra buonissimo!!
Danila
Briciole in cucina
Decisamente “ricottoso” ! Grazie mille Danila
Love this, and it is probably a lighter version with the ricotta too?
I guess so. Ricotta is quite healthy cheese, especially in terms of calories. Here there’s not cream and just a couple of spoons of sugar. If you’re looking for something really light, you can try it. Thanks a lot for this comment, and in case let me know!
I love ricotta, and I can only imagine how tasty this ice-cream must be. :P
Glad to know that I’m not the only one who goes crazy for ricotta! Thanks Fae!
ha un aspetto delizioso e l’hai fatto senza macchina (che non ho), adesso non ho scuse, devo provare a farlo !Buon we, un abbraccio !
Assolutamente si! Grazie Chiara, sempre gentilissima!
The ice-cream looks delicious, Margherita! I have bookmarked it and now it is added to my ricotta collection to make when I do get my hands on it as it is not easy to find ricotta here. Have a lovely weekend and thanks for co-hosting FF#23! :)
Hi Margy! This ice-cream just looks so scrumptious that I can’t wait to try making it! Unfortunately I will have to use Canadian Ricotta, but I hope it will come close to the Italian version! Could we add a berry syrup, just marbled through, or would we have to change the recipe? Anyway, thanks so much for co-hosting tonight! We are so lucky to have such talented bloggers as you and Sylvia to keep us in line! :D
Sorry Julianna for my this belated reply!Did you mean berry syrup instead of the alcohol? I think it will be very very good. Ricotta flavour “gets on well” with so many other flavours that I’d like to try this ice-cream with an indefinite number of ingredients! Thanks a lot for this comment, it has been very much appreciated!
I love Ricotta cheese and your ice cream is divine Margherita :) Thanks for co-hosting FF#23
Thanks a lot my dear Linda!
What a great way of using ricotta, this looks lovely ☺️
Thanks a lot Elaine!
Looks perfect and so easy! I love the ingredient list! I hope that the ricotta we use here will make a good ice cream, I know our ricotta is much like Canada’s. I’m sure it will be delicious either way! I hope you had a great trip to Italy, seemed like you did. Sorry, I’ve been gone, it’s been so hectic here, but I’m somewhat back.
It,s very easy, even too much. You can be tempted to do it again and again… Don’t be sorry, I hope you’re doing well, and you’re enjoying the summer time! Keep in touch and take care of yourself!
Quanto buono deve essere questo gelato e col caldo che fa oggi è proprio quello che ci vuole!
Vero? anche se, a dirla tutta, vale sempre la pena con il gelato!
Io amo la ricotta in ogni sua forma e preparazione, salata o dolce (ancor meglio) che sia! Ora mi trovo nel profondo sud d’Italia,dove la ricotta é semplicemente eccezionale (non che mi lamenti del Piemonte, eh), quindi secondo te posso farmi mancare questo gelato, che per di più non richiede nemmeno la gelatiera, rimasta giustamente a Torino?!
Idea geniale, e giá me lo vedo con aggiunta di fichi secchi, miele e noci..esagero, forse?!
Fichi secchi, miele e noci. Direi meraviglioso! io sono stata un po’ troppo veloce nella “rifinitura” ma era cmq buonissimo…. aspetto la tua versione! Sono troppo curiosa!
loving the alternate languages!
Thanks,,,, it takes time but is worth!
I love having an ice cream recipe that doesn’t require a machine to prepare it. Your ricotta ice cream must be delicious…thanks for sharing the recipe.
Thanks a lot to you Karen for this kind comment, very much appreciated!
This looks so good, i extra love it because you don’t need a machine! I hope you’re having a good weekend and having fun co-hosting x
I’d like to have the machine, but in my kitchen there’s not room! I had a great we, busy but very funny! Have a nice day and thanks a lot Michelle!
Uh che bontà, è da secoli che voglio farlo, mi segno la ricetta, deve essere squisito! brava Margherita!
Grazie mille!
This ice cream is amazing, Margherita! Love Italian-style ice-cream and gelato, so I’m looking forward to going to Tuscany in a few weeks! Love no-machine recipes, always so good. Will be trying the recipe out! :D
Hey Jessica, thanks a lot for your comment… If you need some advices about Tuscany ask me, I’ll be delighted to give you some recommendation! Especially if you’re going to stop in Florence… Let me know, I’ll be there again for a couple of days!
Thank you Margherita! I’m staying in the Siena/San Gimignano area- which I know has the beautiful towers and is a lovely town. I’ll be celebrating my 18th, so if there are any good restaurants you could recommend to try out for a meal, that would be brilliant! :)
Let me think about it and I’ll let you know! : )
ricotta di prima scelta.. hhmm davvero non oso immaginare la bontà di questo gelato. che dire.. buona la prima! complimenti cara :-)
Grazie mille! Onorata di averti qui da me!
Lo trovo semplicemente geniale. Appena tornata in Italia per le vacanze non vedo l’ora di provare a farlo!
Fammi sapere nel caso… e buone vacanze!
Beautiful, very unique! what do you think is the role of wine/cognac in this recipe? Can it be skipped or substituted with something else?
Hey! Sorry for this late reply… I think you can use some orange blossom water instead of alcohol, or some other fruit syrups… It will be very good anyway! Thanks a lot for stopping by, have a nice day!
This looks so wonderfully delicious and cool, perfect for our summer months.
You’re right! Thanks a lot!
Looks divine, so creamy and smooth, wish I can like my screen -yum!
Looks gorgeous Margy! And seems easy enough.I have never made ice cream either, need to start soon :D xx.
Is absolutely easy to do… When I was writing down the recipe I wondered if I was missing some steps… Thanks a lot for you comment, have a nice day!
Such a good looking ice cream Linda! Loving it for its color and texture both :).
Thanks a lot :)
This is a great idea! Though I can imagine, I wonder how it tastes like, exactly :) Seems delicious!
It tastes a lot the cheese! Quite strange for an ice-cream, but really good though! Thanks a lot!
Margherita! Indovian cosa ho fatto ieri mattina? Il gelato alla ricotta!! :D che bella questa affinità! Da amante della ricotta nn posso che apprezzare fin nel profondissimo! ps: ma quei mezzi conetti dove li hai trovati in Italia?? io ho sempre dei grossi limiti nel riuscire a reperire ciò che mi piace in tempi, diciamo, umani! :)
Buona domenica carissima!
Naaa non ci credo?! Davvero? A questo punto sono moooolto curiosa! Ti ricordo che uno dei primi scambi di commenti li abbiamo avuti proprio sulla ricotta??? Cmq i mezzi coni li ho comprati con mia mamma alla Coop, non ricordo la marca, posso chiederglielo quando la sento visto sono rimasti a lei!!!
Soddisferò la tua curiosità settima prossima! ;-) certo che mi ricordo, c’è un mare di rocotta che ci unisce! :) davvero alla coop??? ma dai devo andare a vedere bene in quella che ho sotto casa allora! Grazie 1000!
Ehi Margherita – sei grande ! I might even try this myself. Oh, I can’t: I’m off eggs for the time being. Bugger. :-(
Grazie mille!!!! Next time, as soon as the eggs will be “available” again!
Ciao Marghe, ci risiamo, non capiamo come mai non riusciamo più a pubblicare commenti nel tuo blog :(
Avevamo scritto ieri sera, ma nulla!
Il gelato che hai preparato da tua madre è una squisitezza unica, chissà che buono con la ricotta freschissima!
Anche questo andrà a finire nella lista delle cose da provare :)
Bellissimo quel conetto dell’ultima foto!
Bacioni
Qualche volta é successo anche a me con i commenti sulle altre piattaforme blog… non ci vorranno mica sabotare????
Avanti con la lista, la mia prima o poi scoppierà! Baci a voi, a presto
Looks so delicious!
: ))
The ice cream looks delicious! I made ice cream for the first time last week! :) Lovely blog! So glad we meet through FF!
Me too, is not so hard doing ice-cream, isn’t it? Thanks a lot for your kind comment, glad to have meet you too!
Margherita, che idea meravigliosa! Bellissime anche le foto…
Grazie mille Serena!
Ice cream from ricotta – sounds different and delicious….
It was differ ten even for me! Thanks a lot for your comment!
Thank you for co-hosting FF, Margharita. The ice cream looks perfect for the party!
Ice-cream is always a good treat, isn’t it? Thanks for your comment!
ooh this ricotta ice cream looks sooo tempting, Margherita! I am definitely going to try this one! And thanks for being our co-host at FF this week! :)
Glad you like it! Thanks a lot!
What an exquisite post. I’ll have to give this recipe a try but I wonder where we can get decent ricotta here? I have a beautiful tiny Italian deli in town here in Kingston, so perhaps I’ll see what their ricotta is like.
I’m sorry for being late with my reply… I don’t know if you can find good ricotta over there, here in Montreal there are 2-3 Italian shops where they sell a brand that is quite good… In case you’re convinced, try adding some chocolate or fruits in the mix, it won’t be the same, but I’m sure it will be very tasty anyway!
Tu lo sai, vero, che stai parlando ad una persona gelato-dipendente, che lo farebbe anche con le zucchine o i pomodori? :-) Ad immaginare il sapore della ricotta penso subito alla Sicilia, al gusto cannolo che assaggiai a Noto e non ho mai dimenticato! L’estate è appena cominciata, dammi tempo e colorerò di chiaro una mia coppetta… anche se i tuoi mini coni sono decisamente più belli!
Ahhh Noto, ci sono stata diverse volte, i cannoli (e molto altro) non me li sono fatti mancare. C’è quella pasticceria davanti alla chiesa che li fa in modo spettacolare… Non vedo l’ora di vedere le tue coppette “colorate” di bianco, sai che poesia le tue parole?!?
Margherita ma questo gelato deve essere buonissimoooo e poi per un’amante come me della ricotta un gelato facile e buono come il tuo è una vera tentazione!
Ti abbraccio e tanti smack smack
Un gusto “super ricottoso” che a me é piaciuto moltissimo!
Ed in più davvero facilissimo! Un abbraccio a te, a presto!
Yum, yum, yum! That ice cream has a lovely consistency and looks so scrumptious, Margherita! I imagine it is very refreshing on a warm day. The ricotta flavor would be new to me, but I am so curious to try it now! Happy co-hosting. xx
I love ricotta, but trust me, this has been new to me too! I hope you can give it a chance! thanks a lot Ngan for your comment!
OMG! I would have never guessed ricotta could make such a great ice cream alternative! It looks incredibly scrumptious, Margherita! I need to try this out soon. Thanks for sharing another amazing recipe! Great photos!!! <3
Un beso
PS I unfollowed you and refollowed to see if that way I get your posts back on my WordPress feed; I can't miss a thing round here! ;)
The same this is happening even to me with your blog… thank God I’m following you even with Instagram…. I’m glad you like my ice-cream, It tastes a lot the ricotta, if you like it, give it a chance!
no ma dimmi…tu hai le tavole invecchiate anche a casa di tua mamma!! sul gelato ti dico semplicemente che è fantastico già di per sè se poi ci aggiungi la nota alcolica del Vinsanto io oltre che ubriaca sono al tappeto!
ahhaha in realtà non è un tavolo ma un quadro rigirato!!! Da quando sono partita sono super viziata da mia mamma, posso fare e chiedere di tutto… e non è male per niente! La ricetta originale prevedeva il cognac, io da toscana sono andata di vin santo, ho pensato che con la ricotta potesse esser perfetto! Sono contenta che ti piaccia!
genialata! il quadro rigirato e il vinsanto…
that sounds so tasty! I’ve recently discovered that I love vin santo, too, so yum!
Thanks Steph! If you love Vin santo, you should try to find the spacial biscuits that in Tuscany we dip in it, the name is “cantucci di prato”. Here in Montreal I don’t have any problem to fine them. Thanks a lot for you comment!
I wouldn’t need a reason to eat this ice cream, Margy!! :D This looks so perfect to beat the summer heat. A perfect treat to bring to FF table. Thank you for co-hosting FF23. I hope you had a wonderful time. <3
Hey Jhuls, sorry for my late reply, I had busy days so far, but I’ve really enjoyed co-hosting FF! Thanks a lot for your lovely comment, hope you had a great we!
Wow – ricotta is wonderful, but ricotta in ice cream form must be spectacular!
I you are a “ricotta lover” that ice-cream suits perfect for you! Thanks a lot!
What a lovely idea for a refreshing summer dessert! C’est magnifique!
Merci Mary!
Che meraviglia e che voglia di mangiare un buon gelato!!!! Con la ricotta italiana se ho tradotto bene, non c’è euguali! Un bacione
Hai tradotto benissimo! Grazie mille cara Elena, buon we!
Come la Greg mi son chiesta la stessa cosa ahahh…del tavolo intendo ma ti capisco bene, anch’io io Italia mi son messa a rivoltare la casa di mamma per cercare sfondi e tavoli e loro, le mamme disponibilissime come non mai prima :) Inutile dirti che questo gelato é superbe, io non sono un’amante di gelati ma quelli fatti in casa si li adoro specie questo fatto con prodotti “nostri”, un grande abbraccio Margherita <3
E se avessi potuto lo avrei portato via! Grazie mille Patrizia, un abbraccio a te.
beh, che dire..come primo esperimento direi che è davvero eccelso! ;)
Anna
Grazie mille Anna… vediamo, magari non é l’ultimo !!!
I can’t say no to the ricotta, so sure enough I can’t say no to ricotta ice cream. This ice cream is fascinating for so many reasons, but my favourite one is because of ricotta cheese. I can’t imagine how great it would be to make this recipe with fresh italian ricotta, it must taste heavenly. :)
I “perceive” that, exactly like me, you have a deep passion for ricotta, isn’t it true? So, this ice cream it might be perfect for you!!! Thanks a lot for this kind comment, very much appreciated!
Ma spiegami come mai mi sono persa questa tua creazione?! Beno male che Giulia ha pensato bene di replicarlo subito, altrimenti me lo sarei fatto sfuggire!
Comuque c’è qualcosa ultimamente in WordPress che non va tanto, mi fa vedere i post molto in ritardo, oppure non me li mostra affatto! Per fortuna che ti seguo anche su altri canali … :)
Ancora brava brava
Martina la stessa cosa sta accadendo anche a me, e altre persone mi hanno detto la stessa cosa… che faccia caldo pure a wordpress? Cmq grazie mille, troppo carina a tornare a lasciare un commento! Un bacione, a presto.
Hi , I just wanted to know where did you get your ice-cream cone from?
Hi! I bought those cones in Italy!
do you know thee name of the store or supplier? I would be really grateful