Wisconsin Ricotta Gelato
Courtesy of Wisconsin Milk Marketing Board
Servings: 12
Prep Time: 35 Min.
Cook Time: n/a
Chill Time: 3 1/2 Hr.
Prep Time: 35 Min.
Cook Time: n/a
Chill Time: 3 1/2 Hr.
What you need:
* 1 c. golden raisins
* 1/2 c. (4 oz.) light rum or grappa
* 2 1/2 c. light cream
* 1 Tbsp. grated lemon zest
* 9 egg yolks
* 1 1/2 c. sugar
* 2 tsp. pure vanilla extract
* 2 c. (16 oz.) whole milk ricotta cheese
* 1 c. (8 oz.) mascarpone cheese
* 1/2 c. (4 oz.) light rum or grappa
* 2 1/2 c. light cream
* 1 Tbsp. grated lemon zest
* 9 egg yolks
* 1 1/2 c. sugar
* 2 tsp. pure vanilla extract
* 2 c. (16 oz.) whole milk ricotta cheese
* 1 c. (8 oz.) mascarpone cheese
What to do:
1. In a saucepan, combine the raisins and rum or grappa. Heat to simmer; remove from the heat and set aside until the liquid is absorbed. In a large saucepan, combine the cream and lemon zest; heat to simmer. Remove from the heat, cover and keep warm.
2. In a large bowl, beat the egg yolks; gradually beat in the sugar until it is completely dissolved and the mix is light and lemon-colored. Whisk the egg yolk mixture into the warm cream, and place the saucepan over medium-low heat; cook, stirring until the mixture reaches 165°F on an instant-read or candy thermometer. Do not boil to avoid curdling. Strain into a bowl and add the vanilla. Cover and refrigerate.
3. When the gelato mix is cold but not set, mix in the cheeses until well-blended. Pour the mixture into an ice-cream maker and add the raisins. When frozen, transfer the gelato to a chilled container and store in the freezer at least 3 hr.
2. In a large bowl, beat the egg yolks; gradually beat in the sugar until it is completely dissolved and the mix is light and lemon-colored. Whisk the egg yolk mixture into the warm cream, and place the saucepan over medium-low heat; cook, stirring until the mixture reaches 165°F on an instant-read or candy thermometer. Do not boil to avoid curdling. Strain into a bowl and add the vanilla. Cover and refrigerate.
3. When the gelato mix is cold but not set, mix in the cheeses until well-blended. Pour the mixture into an ice-cream maker and add the raisins. When frozen, transfer the gelato to a chilled container and store in the freezer at least 3 hr.