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