Ricotta Gelato
- 1 cup golden raisins
- ½ cup (4 ounces) light rum or grappa
- 2½ cups light cream
- 1 tablespoon grated lemon zest
- 9 egg yolks
- 1½ cups sugar
- 2 teaspoons pure vanilla extract
- 2 cups (16 ounces) whole-milk ricotta cheese
- 1 cup (8 ounces) mascarpone cheese
Instructions:
This Ricotta gelato makes a very delicious dessert.
- In a saucepan, combine the raisins and rum or grappa. Heat to a simmer, remove from the heat, and set aside until the liquid is absorbed. In a large saucepan, combine the cream and the lemon zest; heat to a simmer. Remove from the heat, cover, and keep warm.
- In a large bowl beat the egg yolks; gradually beat in the sugar until it is completely dissolved and the mix is light and lemon colored. Whisk the egg yolk mixture into the warm cream and place the saucepan over medium-low heat; cook, stirring, until the mixture reaches 165°F on an instant-read or candy thermometer. To avoid curdling, do not boil.
- Strain into a bowl and add the vanilla. Cover and refrigerate.
- When the gelato mix is cold but not set, mix in the cheeses until well blended. Pour the mixture into an icecream maker and add the raisins. When frozen, transfer the gelato to a chilled container and store in the freezer for at least 3 hours.