Ricotta Ice Cream with Dark Chocolate and Candied Orange
This ice cream is best made with homemade ricotta, but a good quality whole milk version will work too. It is also best eaten soon after it is made. As it freezes, it talks on a soft-serve consistency, making it easy for stirring in the chocolate and candied orange. In the summer, a fresh berry compote would be beautiful stirred into this deliciously smooth ice cream.
Yield: about 1 quart
- 2-1/2 cups good quality whole-milk ricotta cheese, preferably homemade
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- Zest of 2 lemons
- 1 cup heavy cream
- 1/2 cup dark chocolate chunks
- 1 ounce Candied Orange Peel, chopped (recipe follows)
In the bowl of a food processor fitted with a metal blade, place ricotta, sugar, vanilla extract, and lemon zest. Process until smooth. Scrape down the sides of the processor bowl with a silicone spatula. Add cream and process again until thoroughly blended.
Transfer ricotta mixture to an ice cream machine and process according to manufacturer’s instructions. To serve, stir in dark chocolate chunks and candied orange peel. Scoop into ice cream bowls and serve immediately.
Adapted from a recipe by Rosetta Costantino
Candied Orange Peel
Yield: about 1 ounce
- 3 large thick-skinned navel oranges
- 2-1/4 cups sugar, plus 1/2 cup for coating
- 3/4 cup water
To prepare candied orange peel, cut the tops and bottoms off each orange. Slice the orange rind from the oranges with a vegetable peeler or sharp knife, being careful to remove as little white pith as possible. Slice the rind into 1/8-thick lengthwise strips.
Place the orange rind strips in a small saucepan and cover with cold water. Place over medium heat until water boils. Drain orange rind strips through a fine-mesh strainer, cover with cold water again, and repeat boiling and draining process. Drain once more and set orange rind strips aside.
Place sugar and water in a small saucepan and heat over medium heat, swirling the pan occasionally but not stirring, until sugar dissolves completely. Reduce heat to medium-low and add orange rind, making sure it is submerged in the sugar mixture. Simmer until rind is translucent, about 20 to 25 minutes. Drain rind through a fine-mesh strainer and discard sugar mixture.
Place remaining ½ cup sugar in a shallow dish and roll the rind in it to coat. Place coated rind on a wire rack set over a rimmed baking sheet and dry for at least 1 hour.