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Pistachio Ricotta Ice Cream

The pistachio ricotta ice cream is a true tribute to Sicilian culinary tradition. Combining the sweetness of ricotta with the intensity of pistachio, each spoonful becomes a unique sensory experience. The ice cream is even more delicious because of the creaminess imparted by the cream and yolk and is further enhanced by the distinctive touch […]

Ingredients

  • Ricotta cheese 200 gr
  • Cream 120 gr
  • Milk 180 gr
  • 1 Egg yolk
  • Caster sugar 80 gr
  • Fluid carob honey 15 gr
  • Pistachio Paste "Sciara" 60 gr
  • Pistachio "Sciara"

Procedure

  1. In a steel bowl, beat the egg yolk together with the sugar and honey with a hand whisk.
  2. Add the ricotta previously passed through a sieve and beat again.
  3. Add the milk and cream at a trickle and mix well.
  4. Bring the bowl to a hot water bath and cook the cream, without ever stopping whisking, for about 10 minutes, bringing it to 80°C (80°F) (checking the temperature with a kitchen thermometer).
  5. Place the bowl in a cold water and ice bath (so as to reduce cooling time) and, still stirring with a whisk, let the cream cool.
  6. Let stand in the refrigerator for at least 1 hour, until completely cool then add the pistachio paste and mix again.
  7. Place the bowl back in the refrigerator for 3 hours, then pour the mixture into the ice cream maker and freeze for about 40 minutes.
  8. Add the pistachio granules and serve the ice cream after resting in the freezer for at least 1 hour.
Doses
4 people
Prep.
40 min.
Cooking
10 min.
Difficulty

Sciara Products Used

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Nutrition table per 100g*

Calories
Kcal
Fats
18 g
Carbohydrates
g
Protein
7.6 g
*Values are indicative only and may vary greatly depending on the specific food manufacturer, method of preparation and other factors.
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The pistachio ricotta ice cream is a true tribute to Sicilian culinary tradition. Combining the sweetness of ricotta with the intensity of pistachio, each spoonful becomes a unique sensory experience. The ice cream is even more delicious because of the creaminess imparted by the cream and yolk and is further enhanced by the distinctive touch of carob honey. "Sciara" Pistachio Grit, with its crunch under the teeth, further embellishes the dessert, evoking the authentic roots and flavors of an inimitable Sicily.

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