Home / Dessert Chocolate and Ricotta Ice Cream
250g fresh ricotta
2x380g tins NESTLÉ IDEAL EVAPORATED MILK
1 split vanilla pod
4 large egg yolks
80g NESTLÉ ALBANY ORIGINAL DARK CHOCOLATE
Blend 250g fresh ricotta in a food processor until smooth and place in fridge to chill.
In a large pot, bring 2x380g tins NESTLÉ IDEAL EVAPORATED MILK and 1 split vanilla pod to a simmer.
Remove from the heat and leave to infuse for 10 mins.
Scrape the seeds from the vanilla into the milk and discard the pod.
Whisk 4 large egg yolks and 150g sugar in a mixing bowl until thick.
Slowly whisk in the hot milk.
Transfer the mixture to a clean pot and stir over low heat until it is thick enough to coat the back of a spoon.
Strain into a bowl and refrigerate until cold.
Thoroughly mix in the chilled ricotta and 80g NESTLÉ ALBANY ORIGINAL DARK CHOCOLATE, finely chopped.
Freeze for about 4 hours.
Remove from the fridge and stir to break the ice down, then return to the freezer.
Continue freezing and stirring until the ice cream is smooth and creamy.
Cover and freeze until ready to indulge.