Pistachio Ricotta Ice Cream

Homemade ice cream with ricotta and pistachio, a creamy dessert perfectly balanced between the sweetness of honey and the taste of pistachio. Perfect to conclude a special dinner or for a moment of pure daily pleasure.

Ingredients

200 g Ricotta cheese
120 g Cream
180 g Milk
1 Egg yolk
80 g Caster sugar
15 g Fluid carob honey
60 g Sciara Pistachio pure Paste (100% Pistachio Cream)
Sciara Chopped Pistachio to taste.

Procedure

In a steel bowl, beat the egg yolk together with the sugar and honey with a hand whisk.
Add the ricotta previously passed through a sieve and beat again.
Add the milk and cream at a trickle and mix well.
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).
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.
Let stand in the refrigerator for at least 1 hour, until completely cool then add the pistachio paste and mix again.
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.
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

Medium

Sciara Products Used

Granella di Pistacchio

Crema 100% pistacchio - sciara pistacchio Bronte

Base per Gelato al Pistacchio

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Nutrition table per 100g*

Calories

263 Kcal

Fats

18 g

Carbohydrates

20 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" Chopped Pistachio, with its crunch under the teeth, further embellishes the dessert, evoking the authentic roots and flavors of an inimitable Sicily.

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