“You can’t put ricotta in ice-cream! That’s disgusting!” was what my dad said this morning when I told him I was going to make him ricotta ice cream for dessert. My dad is one of those people who quinces at the idea of different food combinations. He is also the man who thinks using chorizos in a stew would be a good idea and that I should make it sometime. He has however forgotten that I had made chorizo stew on numerous occasions during the cold winter nights.
I like the idea of sweet ricotta more than savoury ricotta. I much prefer traditional ricotta filled canolli to the average, custard and chocolate filled version more commonly found. I love ricotta toasties with honey and fresh berries and I would rather put a good dollop of ricotta and not yoghurt on my oatmeal. I don’t like the idea of warm, runny yoghurt. One time I had a phase when all I wanted to eat every day of the week was fresh ricotta on fresh honey oat bread. YUM!60g wafers (or ince cream cones)
60g shortbread biscuits
Gelato Ingredients (adapted from sassandveracity)
2 cups whole milk
1 vanilla bean
1 strip each lemon and lime peel
To remove the cake from the tin, place the cake on a plate, ready for serving. Then immerse a tea towel in boiling water and hold the tea towel around the tin for about 1 minute. Carefully pull the tin away from the cake and place back in the freezer for 10 minutes. cut into slices and serve with fresh berries or prefered fruit.
note: you may find that you have leftover ice cream that won't fit in the cake tin, so i suggest doing what most people would do in the situation of leftovers, EAT IT!