Orange ricotta ice cream
Short vacation in Italy
Equipment
- Ice machine or freezer compartment
Ingredients
- 106 g Cream
- 85 g Milk
- 425 g Orange juice Freshly pressed
- 5 g Lemon juice
- 170 g Ricotta
Dry ingredients
- 62 g Dextrose *
- 42 g Dry glucose *
- 31 g Skimmed milk powder *
- 64 g cane sugar *
- 8 g Inulin *
- 1 g Guar gum *
- 1 g Locust bean gum *
- 0,25 Piece Vanilla *
Instructions
Preparing the ice cream mixture
- If the ricotta has separated any liquid, drain it in a sieve for approx. 30 minutes.
- Weigh out the listed dry ingredients and mix well. If any of the ingredients are lumpy, pass them through a sieve. Weigh out small quantities with a fine scale.62 g dextrose, 64 g cane sugar, 42 g dry glucose, 31 g skimmed milk powder, 8 g inulin, 1 g guar gum, 1 g locust bean gum
- Squeeze the oranges or measure out the freshly squeezed juice.
- Place the cream, milk and scraped vanilla seeds in a pan.106 g cream, 85 g milk, 0.25 piece vanilla
- Heat slowly while stirring until the mixture is just before boiling. Then continue stirring for a few minutes.
- Remove the pan from the heat.
- Then stir in the dry ingredients with a whisk until everything is dissolved. If necessary, add a little orange juice if the liquid is not enough to dissolve.
- Leave to cool and when the ice cream mixture is about lukewarm, add the (remaining) orange juice.425 g orange juice
- Stir in the ricotta.170 g ricotta
- Leave the ice cream mixture to infuse in the fridge for at least 1 hour or overnight.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Add the lemon juice and beat the ice cream mixture well again. Then start the freezing process.5 g lemon juice
- Optional: Add glycerine or Cointreau shortly before the end of the freezing process to maintain the creaminess of the ice cream in the freezer compartment.20 g glycerine, 1 shot of Cointreau
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
Due to the higher fat content of ricotta, the ice cream can become harder in the freezer. With Glycerin or a dash of alcohol can counteract this. Otherwise, leave to thaw in the fridge for approx. 20 minutes before eating.
Have you tried the recipe yet?Mention @ice cream maker!