Rum & Ricotta Gelato

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

Buon Appetito,


JennDZ - The Leftover Queen said...

Wow! What a great idea! I have never seen ricotta in gelato before - how genius is that??!!! I have a little leftover ricotta - not a whole pound, but I think I will incorporate it into the next gelato we make!

Passionate About Baking said...

Creativity at it's yummy best Laurie! Sounds far out...& then everyone get's choice of toppings too!! the way you servde this too!

Proud Italian Cook said...

Days like this I wonder,"Why don't I have an icecream maker?"

celine said...

Ah laurie those little "Tasses a Cafe" with Ricotta gelato are so beautiful.... great toppings.I will make it for sure... I made some Strawberry Sherbet ( the same of Chez Panisse) and I was thinking of you because I know you love Ice cream.. so I suppose Sherbet too.

Laurie said...

Jenn I hope you try it!

Deeba with a family of six we all get itsy bitsy servings until my ice cream maker is frozen enough again to make more! I should get another canister! :)

Marie it's because of Deeba and all her beautiful ice cream posts that I talked about, that my hubby finally went out and bought me one! We now make ice cream, frozen yogurts...and my son uses the left over morning coffee with the thick hazelnut creamer to make frozen desserts! Get one.. you'll love it!! :)
Oh one more thing.. Deeba told me you can make ice cream without a machine by beating your ingredients out of the freezer every 20 minutes but the machine is so much quicker..and easier! :)

Laurie said...

Bonjour Celine!
That sounds wonderful.. Did you post the recipe on your blog? I have never made sherbet but I love the delicacy of it. My mom used to serve Sherbet in tall glasses with 7-up poured over it!
It is so yummy that way too!

Megan said...

I've never made Gelato but the price is not cheep whenever I do see it. you made them all look so yummy. I'm intrigued!

My Sweet & Saucy said...

Sounds great! What an interesting combo!

JennDZ - The Leftover Queen said...

I did! I made a lemon-ricotta ice cream with a little vanilla vodka - for texture purposes! it is yummy!

skinhealer said...

yum yum yum sister~ i wish i could be there cooking with you! it is nice to see your loving nature through your food, although i wish i could see it in person! eliana has started cooking with me and it is so fun. maybe bella and ellie can start cooking together. they can create a restaurant and call it elliebella, or bellaeiana :)