wholeliving

Raspberry-Ricotta Ice Cream

Whole Living, July/August July/August 2012
  • Yield Makes about 4 servings
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Ingredients

  • 1 1/4 cups ricotta
  • 1/2 cup cane sugar
  • 3/4 teaspoon vanilla
  • 1 teaspoon grated lemon zest
  • Coarse salt
  • 1/2 cup heavy cream
  • 1 cup berries

Directions

  1. Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.

Cook's Note

Smooth Move
For the best texture, freeze the ice cream in a shallow, flat container.

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