Lemon Ricotta Ice Cream (#55-E)

29 03 2013

Thank you Vancouver for promising me a week of sunshine!!!

Vancouver sunshine

Sunshine, sunshine, nothing but sunshine!

What better way to embrace spring sunshine than with a bright, citrus-y ice cream flavour?  Lemon Ricotta Ice Cream has been on my to-make list for months now, but the dark, dreary days of winter called for richer flavours.  Now that spring is in the air, it’s time to re-introduce lighter, fruitier flavours to the 52 Scoops repertoire.

This ice cream recipe is egg-free and super simple.  No cooking required!  Just pour the ingredients into a blender, give it a whirl, and you’re pretty much good to go.

The ice cream turned out light and fresh, sweet and tangy — absolutely delicious!  Texture wise, the ricotta cheese makes the ice cream a little more crumbly / flaky compared to other 52 Scoops recipes, so let it warm up ever so slightly before scooping and serving.  Enjoy it on its own or try serving it with a couple of shortbread cookies on the side.

Lemon Ricotta Ice Cream (Makes about 1.25 L)

3/4 to 1 cup white sugar
1-1/2 cups ricotta cheese (I used 10% M.F.)
1/2 cup lemon juice (3 to 4 lemons)
1 tablespoon grated lemon rind (3 to 4 lemons)
Pinch of sea salt
1 teaspoon vanilla
2 cups half-and-half cream

  1. Combine 3/4 cups of sugar, the cheese, lemon juice, lemon zest, salt, and vanilla in a blender.  Blend at medium speed until smooth, scraping down sides as required.
  2. With the blender running, slowly add the cream and blend until combined.
  3. Taste the mixture and adjust sugar to taste, adding up to an additional 1/4 cup if required.
  4. Chill overnight in the fridge.
  5. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
Lemon ricotta ice cream

The Official Taster says: “Best served on a sunny day!”

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