Easy peasy no churn ricotta ice cream

I made ricotta ice cream years ago, following a David Lebovitz recipe. It was perfectly nice but not entirely ricotta-y enough for me and also, all those egg yolks.

So I tried something else and it worked really well. This ice cream is absolutely wonderful about 12 hours after making it and it keeps well in the freezer for days, but nothing beats the consistency when it’s ‘just’ made.

You need:

500g of standard supermarket ricotta

A tin of 397g condensed milk (preferably not Nestlé)

225-250 ml of double cream (I use the Yeo Valley 227g organic cream pot)

The finely grated zest of a preferably organic orange (organic so it doesn’t have loads of crap chemicals). You could also of course use lemon but I wanted orange here..

This is what you do:

You mix the ricotta with the condensed milk and the orange zest. Separately you whip the cream until soft peaks form. You gently fold the whipped cream into the condensed milk/rind/ricotta mixture.

Er that’s it. Then you put it in a suitable container and freeze it. If you make it quite early in the morning you’ll have a quite wonderfully tasting dessert for the evening or even before.

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