Ricotta Strawberry Swirl
If you love cheesecake, this is the ice cream for you. The base is a light blend of milk and ricotta—no heavy cream or even half-and-half—which makes it perfect for summer. The strawberry swirl is bright with lemon and not too sweet. Serve it on a cone or under a crumble of butter cookies, and there’s your “crust.”
- 1 pint ripe strawberries, washed, hulled and roughly sliced
- 3 tablespoons sugar
- 1 tablespoon corn syrup
- 1 teaspoon fresh lemon juice
- 1½ cups whole milk
- 1 cup sugar
- ½ teaspoon vanilla extract
- 2 teaspoons rum, or to taste
- Zest of 1 lemon
- Pinch of kosher salt
- 1½ cups best-quality whole-milk ricotta (you can make your own ricotta with this recipe)
- In a blender, combine the strawberries, sugar, corn syrup, and lemon juice. Puree the mixture until smooth, and transfer to a small saucepan. Over medium heat, bring the strawberry puree to a low boil and cook, stirring occasionally, for 2 to 3 minutes. Chill completely.
- In a blender, combine the milk, sugar, vanilla, rum, lemon zest, and pinch of salt. Add the ricotta last, in spoonfuls, to help it incorporate easily. Blend until smooth, and refrigerate until thoroughly chilled.
- Freeze in an ice cream maker according to the manufacturer’s instructions. When it’s done, layer the ice cream with generous spoonfuls of the strawberry swirl in a storage container, starting with a layer of strawberry. Freeze before scooping.
culture: the word on cheese http://culturecheesemag.com/