Chocolate and Orange Ricotta Ice Cream
A light and zesty orange ice cream, tangy with ricotta and studded with dark chocolate shards.
Servings: 6 people
- 250 ml double cream
- 100 ml whole milk
- 1 orange zest only
- 240 g ricotta
- 6 egg yolks
- 90 g caster sugar
- 50 g dark chocolate
Mix together the double cream, milk and orange zest in a medium saucepan and warm through. Set aside for 1 hour to infuse.
Mix the ricotta in with the cream mixture and heat in a medium saucepan until just under a boil.
In a large bowl whisk together the egg yolks and caster sugar until smooth.
Pour the ricotta mixture into the egg mixture in very slow and steady stream whisking constantly.
When everything is combined pour back into the saucepan and heat until just under a boil and the mixture has thickened.
Strain to remove the zest, then chill for at least 4 hours.
Churn in an ice cream machine for 20 minutes until thickened. Sprinkle in the chocolate chips and continue churning for a minute to evenly disperse.
Decant into ice cream tubs and freeze for at least 8 hours before serving.
Calories: 400kcal | Carbohydrates: 25g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 275mg | Sodium: 67mg | Potassium: 214mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1125IU | Vitamin C: 11.9mg | Calcium: 167mg | Iron: 1.6mg