Ricotta Ice cream with pistachio




In a stainless steel bowl, beat the yolks with the sugar and the honey with a hand whisk. Add the ricotta previously passed through a sieve and whisk again. Add milk and cream and mix well. Bring the bowl on a hot water bath and bake the cream never stop whisking, for about 10 minutes to 80° C (by checking the temperature with a cooking thermometer). Put the bowl in a cold water bath with water and ice (thus reducing cooling times) and, stirring constantly with a whisk, let cool the cream. Let rest in refrigerator for at least 1 hour, until completely cooled then add the pistachio paste and mix again. Put the bowl in the fridge for 3 hours, then pour the mixture into the ice cream maker and stir for about 40 minutes. 6. Add the chopped pistachios and serve ice cream after a rest in the freezer for at least 1 hour.

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