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.

Comments

Popular posts from this blog

Jared Braithwaite's Grilled ramps and Salvatore ricotta