Ricotta Gelato

  • Yield: Makes about 1 quart
Ricotta Gelato

Source: Martha Stewart Living, Volume 20 June/July 1994


  • 2 cups fresh ricotta cheese
  • 2 cups whole milk
  • 1/4 teaspoon ground nutmeg
  • 5 large egg yolks
  • 1 cup sugar
  • 1 cup heavy cream


  1. Place ricotta in a cheesecloth-lined sieve set over a bowl. Place in refrigerator, and drain overnight.

  2. Combine milk and nutmeg in a medium saucepan; bring to a simmer.

  3. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return the milk to a simmer.

  4. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

  5. Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Whisk in drained ricotta until thoroughly blended.

  6. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight container.


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