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Bitter Chocolate and Orange Ricotta Ice Cream

A light and zesty orange ice cream, tangy with ricotta and studded with dark chocolate shards.
Prep Time40 mins
Cook Time10 mins
Resting time13 hrs
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 400
Author: Georgina Hartley

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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