Pistachio Honey Ricotta Ice Cream | culture: the word on cheese
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Pistachio Honey Ricotta Ice Cream

, , and | July 5, 2014
This article is from: Summer 2014

Pistachio Honey Ricotta Ice Cream

Chef Keith Schroeder
Toasted, chopped pistachios, fresh ricotta, and a ribbon of honey give this ice cream its unique flavor. Schroeder calls it “a composed dessert, all mashed together in a pint.” You’ll need an ice cream maker for this recipe.
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Ingredients
  

  • Ice Cream Base
  • ¾ cup toasted chopped pistachios
  • ¾ cup ricotta
  • ¼ cup honey

Instructions
 

  • Prepare Ice Cream Base, and place finished mixture in refrigerator to chill, at least 8 hours. Then, pour into an ice cream maker and spin according to manufacturer's instructions.
  • Meanwhile, in a medium bowl, combine pistachios, ricotta, and honey.
  • When ice cream is finished, gently stir in pistachio-ricotta-honey mixture as you scoop it
  • into storage container(s).
  • Store in the freezer for at least 2 hours (and preferably overnight) before serving. Alternatively, you may use a home camping-style or foam cooler to freeze ice cream. Place ice cream inside, and top with a block of dry ice followed by a sheet of cardboard. The dry ice mimics the action of a hardening cabinet, an essential part of the ice cream manufacturing process. When the ice cream is rock-hard, transfer it to your home freezer. It will actually rise to proper serving temperature in the freezer.
Chef Keith Schroeder of High Road Ice Cream

Chef Keith Schroeder

Chef Keith Schroeder is the CEO of High Road Craft Ice Cream & Sorbet in Atlanta, Georgia, where he invents new flavors of ice cream using things like Oreos, cinnamon, mango, and cheese.

Beth Marlowe

Beth Marlowe is a senior editor at the Washington Post Express. She has written for the Associated Press, Bloomberg, and Reuters.

Photograph of ravioli by Emily B. Hall

Photographer Emily B. Hall

Emily B. Hall is a Texas-based photographer

Food stylist Catie Adams

Stylist Catie Adams

After college, Catie Adams worked as an interior designer and floral designer in the metro Atlanta area. Over the years, she broadened her design base to include all of her passions as she explored the culinary realm, working as a pastry chef and professional caterer. Catie also developed a talent for crafting and was a frequent vendor at local craft markets, selling her original creations. Now living in Chicago, Catie has integrated her skills, talents, and fashion insight in her work as a prop and food stylist. Some of her clients include Blabala Kids, Sears, K-Mart, Lowe’s, and Nike.

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