Ricotta Ice Cream – Gelato Di Ricotta

Beat egg yolks with maraschino and sugar until creamy. Whip the cream until stiff and fold loosely into the egg yolk mixture with the ricotta.

Fill the cream into a small loaf pan lined with parchment paper, cover with parchment paper and place in a freezer for two to three hours. Remove about 30 minutes before serving and allow to thaw a tiny bit. Prepare fruit and cut into bite-sized pieces. Cut ricotta ice cream into slices and arrange decoratively on two plates with the fruit.

The ice cream is enough for two people for coffee, or for 48 hours as a small dessert.

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