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.”
Ingredients
Ingredients
Strawberry Swirl
- 1 pint ripe strawberries washed, hulled and roughly sliced
- 3 tablespoons sugar
- 1 tablespoon corn syrup
- 1 teaspoon fresh lemon juice
Ice Cream
- 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
Instructions
Instructions
Strawberry Swirl
- 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.
Ice Cream
- 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.
Michalene Busico
Michalene Busico is a freelance writer specializing in food, wine, travel, and design. She writes for House Beautiful, Bon Appetit, and Culture magazines. She served as Food Editor at both the Los Angeles Times (2002-2008) and the New York Times (1998-2002), two of the most influential news organizations in the country.
