Ricotta Ice Cream with Chocolate and Orange
This tangy Homemade Ricotta Ice Cream is light and zesty with fresh orange and ribboned throughout with dark chocolate shards.
Servings: 8 people
Calories: 299kcal
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 70% dark chocolate chopped by hand into small pieces
Instructions
- Mix together the double cream, milk and orange zest in a medium saucepan and warm through. Set aside for 1 hour to infuse.
- Whisk in the ricotta in with the cream mixture until smooth 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 the custard back into the saucepan and heat until just under a boil, whisking continually until the mixture has thickened.
- Strain the custard into a large measuring jug, to remove the zest, then chill in the fridge for at least 4 hours. Give another whisk before churning.
- Churn in an ice cream machine for 20 minutes until thickened. Sprinkle in the chocolate and continue churning for a minute to evenly disperse.
- Decant into an airtight container and freeze for at least 8 hours before serving.
Notes
Ice Cream Machine. It is easier to use a machine and your ice cream will have a smoother consistency without a fear of ice crystals. This is because as the ice cream machine churns it incorporates air which is more difficult to achieve by hand. It’s up to you how much you want to spend on your ice cream maker. I’ve had a basic Pre-Frozen Canister Machine for many years which was under £50 and it’s been brilliant.
Egg yolks. This recipe uses medium size, each egg yolk weighs about 20g.
Measuring jug. Use a measuring jug to strain your custard into as then you'll find it easier to pour the custard into the ice cream machine when you start churning.
Cool the custard as quickly as possible. Once you’ve made the ice cream base which is a type of custard then you will need to cool it as soon as possible as it helps to prevent the ice crystals. Allow to cool for at least 4 hours, but you can chill overnight.
Custard skin. To stop a skin from forming on your custard then press a sheet of cling film or baking parchment to the surface of the custard whilst it is chilling.
Storing. Store in an airtight freezer container with a piece of baking parchment pressed to the surface. It keeps very well for about a month in a home freezer.
Ice Crystals. Ice crystals form due to slow freezing, excess water or a fluctuation in temperature. So it’s important to get your custard to the right temperatures quickly throughout the process, churn swiftly and then store at a consistent temperature. You shouldn’t have any excess water if you have followed the recipe with the correct full-fat ingredients.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
Nutrition
Calories: 299kcal | Carbohydrates: 19g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 198mg | Sodium: 46mg | Potassium: 170mg | Fiber: 1g | Sugar: 16g | Vitamin A: 850IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 1mg