Wisconsin Ricotta Gelato
- 1 cup golden raisins
- 1/2 cup (4 ounces) light rum or grappa
- 2 1/2 cups light cream
- 1 Tbs grated lemon zest
- 9 egg yolks
- 1 1/2 cups sugar
- 2 tsp pure vanilla extract
- 2 cups (16 ounces) whole milk ricotta cheese
- 1 cup (8 ounces) mascarpone cheese
- In a saucepan, combine the raisins and rum or grappa. Heat to simmer; remove from the heat and set aside until the liquid is absorbed. In a large saucepan, combine the cream and lemon zest; heat to simmer. Remove from the heat, cover and keep warm.
- In a large bowl, beat the egg yolks; gradually beat in the sugar until it is completely dissolved and the mix is light and lemon-colored. Whisk the egg yolk mixture into the warm cream, and place the saucepan over medium-low heat; cook, stirring until the mixture reaches 165°F on an instant-read or candy thermometer. Do not boil to avoid curdling. Strain into a bowl and add the vanilla. Cover and refrigerate.
- When the gelato mix is cold but not set, mix in the cheeses until well-blended. Pour the mixture into an ice-cream maker and add the raisins. When frozen, transfer the gelato to a chilled container and store in the freezer at least 3 hours.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.