The use of ricotta cheese is very common in gelato. There are different curd textures of ricotta ranging from large to smooth, the latter the most common texture used in desserts such as cannoli, ricotta cheese cake, filled cookies and gelato, such as the recipe I have here. The creamy texture makes for a beautiful, thick and rich Gelato.
I had around half a tub of Polly'O Ricotta Cheese left after making filled cookies, (post to come) and also had some left over syrups, nutella and cherries left from other desserts that I wanted to use up, so every one got their choice of topppings that all went so well with the rum flavoring in the Gelato.
The cherries have an added flavor of Marsala wine splashed in, the Nutella I lightly warmed enough so that it would easily drizzle over the Gelato, and the rum syrup is the syrup I used for the Pistachio Genoise Trifle.
This recipe is adapted from a recipe in my moms file, but I modified it slightly by using brown sugar instead of white sugar. With rum I really like the molasses flavor of brown sugar and opted to go that route. I also upped the amount of rum by a tablespoon or soand a drizzle to compensate for the thicker texture of the brown sugar!
Rum and Ricotta Gelato
½ cup brown sugar
3 1/2 tablespoons Rum warmed
1 pound whole milk ricotta
½ cup whipping cream
IN A LARGE BOWL, stir sugar and warmed Rum together until sugar dissolves. Push ricotta through a sieve into the mixture and stir well. Chill thoroughly. When ready to proceed, whip cream into soft peaks. Fold it into the ricotta mixture. Transfer to ice cream machine and freeze according to machine's directions. Makes 1 Quart