Serves: 6
Total Calories: 940
Heat the half-and-half, sugar, basil, and salt in a saucepan until the sugar is dissolved and the mixture is simmering. Set aside for 5 minutes and pass through a strainer to remove the basil. Puree the basil-infused cream with the vanilla and ricotta cheese in a food processor until smooth and creamy. Pour into a shallow baking pan and freeze until solid, at least 4 hours.
Cut the frozen mixture into small squares puree in a food processor in 2 batches until the mixture comes together into a ball. Store in a tightly closed container and serve with an ice cream scoop. If the mixture should become too solid to scoop, thaw for a few seconds in a microwave.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Basil Ricotta Ice Cream recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
