Ricotta Ice Cream | culture: the word on cheese
While spring is not necessarily ice cream season (especially in the still-cold Midwest), ricotta ice cream presents an option that doesn’t feel too summery.
Ingredients
- 9 egg yolks
- 1 cup plus 2 tablespoons granulated sugar
- 1½ cups whole milk
- 1 teaspoon vanilla bean paste (1 teaspoon extract works in a pinch)
- 1 teaspoon fresh-squeezed lemon juice
- ¼ teaspoon kosher salt
- 15 ounces whole milk ricotta cheese
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