3 Ingredients – ricotta, honey, simple syrup (which is just sugar and water) – and guess what?? It really works!!
If you’re curious about the taste, my roommate declared, “Oh my god this tastes like my favorite Indian dessert, ras malai. It would be so good with pistachios.” I hadn’t thought of that! But she’s right. Thanks for the inspiration 😛
Mark said, “It’s like the best astronaut ice cream mixed with cheese.” I think he meant just ricotta cheese, not all cheeses…
It’s really delicious as soft serve straight out of the ice cream maker, but I like it even better after 3-6 hours in the freezer. It’ll be more solid but still creamy and scoopable. If fully frozen, let it sit on the counter for 20 minutes before scooping.
If you’re making your own simple syrup, you can also infuse it with any number of things, like basil leaves or citrus peel. Just leave these in the simple syrup while it chills, then fish them out before making the ice cream.
Ingredients Directions Notes This recipe comes from Fancy Desserts, winner of Food52's 2015 Piglet Tournament. I halved the original recipe and infused the simple syrup with basil leaves, which makes the gelato extra fresh.
2 comments
Those simple pistachios make a beautiful garnish. Looks perfectly creamy and delish!
Thanks Emily!