Serves: 6
Total Calories: 703
1 At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator. Place the ricotta in a fine-mesh strainer set over a bowl. With a rubber spatula, push the ricotta through the strainer into the bowl. Whisk in the sugar, Marsala, and vanilla.
2 Remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes.
3 With a flexible spatula, fold the cream, citron, and zest into the ricotta mixture. Scrape the mixture into the container of an ice-cream maker and freeze according to the manufacturer's instructions.
4 Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ricotta Ice Cream recipe is from the Cook'n in Italy 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
