This Ricotta and Canditi Ice Cream Recipe is an amazing new flavor that I discovered recently and I started devising a recipe and a plan how to make this flavor at home. Here is a requires a intermediate cooking skills and a lot of waiting while you cool the custard and make the ice cream.
Ricotta and Canditi Ice Cream Recipe
- 200 g buffalo or sheep’s milk ricotta
- 15 g tapioca starch or use cornflour
- 120 g sugar
- 400 ml whole milk
- 1 tbsp dry marsala wine
- 1 tsp mild honey
- 2 tsp orange flower water
- a pinch ground espresso coffee
- 25 g candied citrus peel chopped
- 25 g dark chocolate chopped
- 25 g pistachio nuts lightly toasted, chopped
To prepare the ice-cream: set the ricotta to drain in a sieve over a bowl. Meanwhile, whisk the tapioca starch or cornflour and sugar together in a bowl.
Heat the milk to simmering point, then pour it in a thin stream over the tapioca, whisking constantly to prevent lumps forming. Return this mix to the pan, and bring it back to a simmer to cook out the starch. Whisk constantly as it can catch and burn easily at this point.
Remove from the heat, then whisk or stick-blend the ricotta, marsala and honey into the milk before placing the pan into a sink of iced water to cool. Speed up the cooling process by stirring the mixture every so often. Once the custard is at room temperature, stir in the orange flower water then cover with clingfilm and chill in the fridge overnight.
Mix the espresso, chopped peel, chocolate and toasted nuts together and place in the freezer in a lidded container (this is so that they won’t melt the ice-cream once they are added to it).
To make the ice-cream: remove the custard from the fridge and blend it well for about a minute to re-liquefy the mix and make it easier to pour into the ice-cream machine.
Pour the mix into an ice-cream machine and churn according to the machine’s instructions, about 20-25 minutes, or until frozen and the texture of softly whipped cream.
Transfer the ice-cream to a suitable lidded container, sprinkling with the frozen “canditi” as you go until they are used up. Top with a piece of waxed paper to limit exposure to air, cover and freeze until ready to serve.
This is a milk-based ice with no eggs, to better allow the delicate flavour of the ricotta to shine. The tapioca starch thickens and somewhat emulsifies the ice-cream base. Tapioca looks gloopy but I like the chewy effect it has on the base – otherwise cornflour works similarly. This ice-cream will freeze hard because of the starch, so remove it a good 10 minutes before you want to serve it.