Joe Trivelli’s Ricotta Ice Cream Gelato Alla Ricotta
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