Amy Hess' ricotta ice cream


Ricotta ice cream
(from Amy Hess, pastry chef at Print)
Yield = 3.5 quarts
Cream                    16 oz
Milk                        16 oz
Sugar                   400 gm
Corn syrup           400 gm
Salt                         ½ t
Yolks                     20
Salvatore BKLYN  2 quarts
plain ricotta
Lemon zest                 1 t

The ice cream mix base is made and the ricotta cheese then added into the base.  Cool and then load into ice cream maker.

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