- Prep Time (mins)
- 10 mins.
- Cook Time (mins)
- 1 cup heavy cream
- 1 cup Frigo® Whole Milk Ricotta Cheese
- 1 cup sweetened condensed milk
- 1 tablespoon pure vanilla bean extract or paste
- 1 tablespoon lemon juice
- Pinch of salt
Prepare the ricotta ice cream by whisking the heavy cream to stiff peaks in a large mixing bowl with an electric mixer. Then add the Frigo® Whole Milk Ricotta Cheese, sweetened condensed milk, vanilla bean extract, lemon juice and salt. Whisk on high for 2 minutes.
Transfer to a shallow container, cover tightly and freeze for 5 hours or until firm and ready to serve.
To serve, spoon two or three scoops of ricotta ice cream into a cone or dish and top with your favorite toppings. Dig in!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.