Chocolate Chunk Ricotta Ice Cream

5 from 3 votes

Rich and creamy chocolate chunk ricotta ice cream. Sweetened with honey and studded with dark chocolate, one scoop of this ice cream is definitely not enough!

Yield: makes about 1 quart

Prep Time20

Freeze Time30

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Equipment

ice cream maker

Ingredients

½ cup heavy cream
¾ cup whole milk
½ cup granulated sugar
4 large egg yolks
¼ teaspoon kosher salt
3 Tablespoons honey
1 Tablespoon Grand Marnier*
1 teaspoon pure vanilla extract
2 cups whole milk ricotta
½ cup dark chocolate chunks or chips

Instructions

In a medium sauce pot, combine cream, milk, and one tablespoon of sugar. Set over medium heat and bring to a simmer. Stir as necessary to ensure milk does not burn along the sides or bottom of the pot.
Meanwhile, in a large bowl, whisk together remaining sugar with egg yolks. Once milk mixture has almost come to a boil, lower heat. Temper hot milk into sugar-yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added to yolk mixture, transfer all contents back into the sauce pot.
Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Stir frequently to ensure mixture does not burn along the bottom. Let mixture sit at 180 degrees F for 2 minutes to pasteurize eggs. Remove from heat and add salt. Stir to combine.
Add honey, Grand Marnier, vanilla, and ricotta cheese to pot. Use an immersion blender to process mixture until smooth. (Alternatively, use a blender. Remove the center cap from the blender cover and use a towel to keep contents from spraying from the top. The mixture will be very hot. The heat and steam will gently escape from the towel.)
Transfer mixture to an airtight container and let mature in the fridge overnight. Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has thickened to a soft serve consistency, add in chopped chocolate. Transfer ice cream to freezer safe container and let chill in the freezer for at least 30 minutes before serving. Allow ice cream to sit at room temperature for 5 minutes to soften before scooping.

Notes

The alcohol helps to ensure that the ice cream remains scoopable. The alcohol prevents the mixture from freezing into a solid mass. Grand Marnier adds a hint of orange flavor. Recommended substitutions: kirsh, vodka, or limoncello.

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