Joe Triv­elli’s Ri­cotta Ice Cream Ge­lato Alla Ri­cotta

Irish Examiner - Weekend - - Food -

Su­per-easy, su­per-creamy, with figs, hazel­nuts and choco­late, I’ve thrown all the good stuff at this. Take the tips off the figs and cut into pieces. Put the lemon juice in a pan with log of the su­gar and the figs. Bring to the boil then turn off the heat and leave to soften.

Pass the ri­cotta through a sieve and then do it again to make it creamy. Whisk the egg yolks with the rest of the su­gar un­til pale then add the cream, milk and ri­cotta.

Churn in an ice-cream ma­chine ac­cord­ing to the man­u­fac­turer’s in­struc­tions. To­wards the end, stir through the nuts, choco­late and figs. Best eaten as soon as it’s scoopable, af­ter about 3 hours in the freezer, but this ice cream will keep for a week.

Re­move from the freezer well ahead of serv­ing to soften once frozen solid. From Joe Triv­elli’s The Modern Ital­ian Cook pub­lished by Seven Di­als

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