A delightful creamy and light ice cream. Best served with shortbread cookies.

Yields approx. 4 cups

1²⁄3 cups fresh ricotta

1 cup whole milk

½ cup sugar

½ teaspoon vanilla extract

¹⁄8 teaspoon Kosher salt

1 cup heavy cream

  1. Blend the ricotta, milk, sugar, vanilla, and salt in a blender until smooth.
  2. Pour in the cream and blend until just combined.
  3. Pour into an ice cream machine and freeze per the manufacturer’s instructions.

TIP:

Photography by food and styling by Valerie Aikman-Smith photography by Staci Valentine

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