Ingredients

  • 250g fresh ricotta
  • 2x380g tins NESTLÉ IDEAL EVAPORATED MILK
  • 1 split vanilla pod
  • 4 large egg yolks
  • 150g sugar
  • Milk
  • Chilled ricotta
  • 80g NESTLÉ ALBANY ORIGINAL DARK CHOCOLATE

Method

  • 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.

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