Strawberry Ricotta Ice Cream

Strawberry Ricotta Ice Cream

Strawberry Ricotta Ice Cream

1 x 15 oz container Part-Skim Ricotta Cheese

¾ cup plus 3 tbsp granulated sugar (divided)

1 tsp vanilla extract

1 tsp grated lemon zest

1/8 tsp salt

½ cup half and half

1 quart strawberries


Slice and hull the strawberries. In a large bowl, toss the sliced berries with 3 tbsp granulated sugar until thoroughly coated. Refrigerate the berries and allow them to macerate for at least an hour.

In a food processor fitted with the steel blade, process the ricotta and ¾ cup granulated sugar until smooth. Add the vanilla, lemon zest, and salt and continue processing until smooth.

Add the half and half and process briefly just until combined.

Freeze in your ice cream freezer according to manufacturer’s directions. Add the macerated strawberries during the last minute of freezing.

Transfer to a container and place in your freezer until completely frozen.

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