Fresh Ricotta And Walnut Ice Cream

By Joanne Weir
Total Time
2 Hrs, 50 Mins
Serves
12
Serving Size
1/2 cup
Meal
Snack
Course
Desserts

DESCRIPTION

Fresh ricotta, toasted walnuts and walnut liqueur delectably team up to produce this subtly sweet, creamy-crunchy homemade ice cream.

Prep Time
10 Mins
Cook Time
2 Hrs, 40 Mins
Total Time
2 Hrs, 50 Mins
Calories
260
Total Fat
17
Trans Fat
0
Polyunsaturated Fat
4
Cholesterol
45
Sodium
75
Carbohydrates
21
Dietary Fiber
1
Protein
8

Ingredients

  • 1 cup walnuts  
  • 2 1/2 cups ricotta cheese, fresh
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 tablespoon Nocino (Italian walnut liqueur)

 

Preparation

  1. Toast walnuts in a 350°F degree oven for 6-8 minutes until lightly brown and fragrant. Let cool, rough chop and reserve.
  2. Add ricotta, sugar, cream, and Nocino to a food processer. Pulse until evenly combined.
  3. Chill your ice cream maker following the manufacturer's instructions. Add ricotta mixture to the ice cream maker and churn until thick. Add walnuts to the ice cream and churn gently just to distribute.
  4. Transfer ice cream to freezer and chill 1-2 hours and serve. If frozen hard, let soften at room temperature before serving.