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Chocolate and ricotta ice cream

Preparation

30

Cooking

8 hrs

Serves

6

Instructions

  • Blend 250 g fresh ricotta in a food processor until smooth and place in fridge to chill.
  • In a large pot, bring 2 x 380 g tins NESTLÉ IDEAL Evaporated Milk and 1 split vanilla pod to a simmer. Remove from the heat and leave to infuse for 10 min.
  • Scrape the seeds from the vanilla into the milk and discard the pod.
  • Whisk 4 large egg yolks and 150 g sugar in a mixing bowl until thick.
  • Slowly whisk in the hot milk.
  • Transfer the mixture to a clean pot and stir over low heat until it is thick enough to coat the back of a spoon. Strain into a bowl and refrigerate until cold.
  • Thoroughly mix in the chilled ricotta and 80 g NESTLÉ ALBANY Original Dark Chocolate, finely chopped.
  • Freeze for about 4 hours.
  • Remove from the fridge and stir to break the ice down, then return to the freezer. Continue freezing and stirring until the ice cream is smooth and creamy.
  • Cover and freeze until ready to indulge.