Cool It Down With Blueberry Ricotta Ice Cream

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This humidity that is facing Philadelphia is starting to make me think Florida wasn’t as toasty. So, to cool things off, I decided to break in my new ice cream maker. Giada de Laurentiis did a chocolate chip ice cream made with ricotta and I thought this might be fun to try, except with Jersey blueberries fresh from Maple Acres Farm.

One tip with the ice cream maker – make sure to let the bowl freeze overnight or else you might have not so frosty ice cream. I added a lemon simple syrup and that complemented the blueberries along with the vanilla and the ricotta cheese added a nice richness and everything was able to be made simply without heating up the house. It was a nice way to beat the heat and I’m going to definitely be trying a few different variations – hmmmm… wonder how a caramel nutella swirl will work out with this recipe.

BLUEBERRY RICOTTA ICE CREAM

Recipe adapted from Giada de Laurentiis

Ingredients:

1 cup whole milk
1 15 oz. container of ricotta cheese (whole milk)
1/2 cup of water
1 cup of sugar
1/2 tsp. vanilla extract
Zest and juice of one lemon
1 pint of blueberries

Directions:

First prepare the simple syrup – combine the sugar, water, lemon zest and juice of half the lemon in a pan and bring to a boil over medium heat. Reduce to a simmer for 5 minutes until the sugar is dissolved. Let cool.
Combine the ricotta cheese and milk and stir until smooth. Add the cooled simple syrup and vanilla and stir until combined.
Pour into the ice cream maker and freeze per the manufacturer’s directions.
10 minutes before completion, add the blueberries.
Put the finished ice cream in the freezer to firm up a bit and enjoy.

Gather the Ingredients