Food & Cooking Recipes Dessert & Treats Recipes Ricotta Gelato Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 quart Fresh ricotta cheese makes for an especially rich gelato with a natural creaminess. Ingredients 2 cups fresh ricotta cheese 2 cups whole milk ¼ teaspoon ground nutmeg 5 large egg yolks 1 cup sugar 1 cup heavy cream Directions Place ricotta in a cheesecloth-lined sieve set over a bowl. Place in refrigerator, and drain overnight. Combine milk and nutmeg in a medium saucepan; bring to a simmer. 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. 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. 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. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight container. Cook's Notes The ricotta needs to be drained overnight before using. Rate it Print