Name: Ricotta Ice Cream with Chocolate and Orange Recipe
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 13 h 40 min
Cuisine: Italian
Ingredients: 250 ml double cream; 100 ml whole milk; 240 g ricotta cheese; 6 egg yolks; Zest of 1 orange; 90 g caster sugar; 50 g dark chocolate (70% cocoa), chopped

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Introduction

This ricotta ice cream with chocolate and orange combines creamy texture, rich chocolate, and bright citrus notes for a delightful treat. It’s a sophisticated, homemade dessert perfect for impressing your guests or enjoying on a warm day.

A white mug filled with creamy vanilla ice cream topped with thick, dark chocolate syrup drizzled over it and small pieces of dark chocolate scattered on top. The ice cream is smooth and slightly melting around the edges, creating a rich texture. The mug sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 ml double cream
100 ml whole milk
240 g ricotta cheese
Zest of 1 orange
90 g caster sugar
6 egg yolks
50 g dark chocolate (70% cocoa), chopped

Instructions

Step 1: In a medium saucepan, combine the double cream, whole milk, and orange zest. Warm over low heat for about an hour to allow the flavors to infuse.
Step 2: Whisk the ricotta cheese into the infused cream and milk mixture until smooth. Heat gently until just below boiling, then remove from heat.
Step 3: In a large bowl, whisk the egg yolks and caster sugar together until the mixture is pale and smooth.
Step 4: Slowly pour the warm ricotta mixture into the egg yolk mixture while whisking continuously to combine evenly.
Step 5: Return the combined mixture to the saucepan. Heat gently over low heat, whisking constantly until the custard thickens enough to coat the back of a spoon, but do not let it boil.
Step 6: Strain the custard through a fine sieve into a jug to remove zest and any lumps. Chill the mixture in the refrigerator for at least 4 hours.
Step 7: Pour the chilled custard into an ice cream machine and churn for about 20 minutes. Add the chopped dark chocolate during the last minute of churning.
Step 8: Transfer the churned ice cream to an airtight container and freeze for at least 8 hours before serving to allow it to firm up.

Tips & Variations

For a more intense orange flavor, add a tablespoon of fresh orange juice during the custard step.
If you don’t have an ice cream machine, pour the mixture into a shallow container and freeze, stirring every 30 minutes until smooth and frozen.
Swap dark chocolate for white chocolate for a sweeter contrast with the orange zest.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.

How to Serve

A white mug filled with a scoop of vanilla ice cream on top, covered with thick caramel and dark chocolate syrup drizzles. There are small pieces of dark chocolate mixed into the ice cream, adding dark brown spots with a smooth, creamy texture. The mug sits on a white marbled surface, and the caramel and chocolate sauces slightly drip down the sides of the mug. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta for this recipe?

Low-fat ricotta can be used, but the ice cream may be less creamy and rich. Full-fat ricotta provides the best texture and flavor.

How do I prevent the custard from curdling?

Heat the custard gently over low heat while whisking constantly and avoid boiling. Removing the mixture from heat as soon as it thickens will help prevent curdling.