I've made ice cream but not ice cream with ricotta cheese as a star ingredient.
Pureed, ricotta loses its cottage cheesy texture to lend a rich creaminess without imparting a cheese flavor. Lemon zest adds a subtle summertime freshness. Oh. Yum.
Raspberry Ricotta Ice Cream
Puree 1 ¼ cups ricotta, ½ cup cane sugar, ¾ tsp vanilla, 1
tsp grated lemon zest (1 lemon), and a pinch of coarse salt. (I used sea salt.)
Stir in ½ cup heavy cream. (I whizzed all ingredients except the cream in a
blender, then added the cream and pulsed a couple times to incorporate.) Freeze
in ice cream maker, then mix in 1 cup berries. Transfer to a container and
freeze until firm. Makes about 4 servings.