Ricotta Gelato with Lemon Zest
Inspired by techniques from Serious Eats.
Barely cooked and very quick: fresh ricotta blended with milk and a sugar syrup gives a light, cheesecake-like gelato with a hint of lemon.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- small saucepan
- blender
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 195 kcal |
| Protein | 5 g |
| Carbohydrate | 31.3 g |
| of which sugars | 28.1 g |
| of which free sugars | 25.6 g |
| Fat | 6.3 g |
| of which saturates | 3.9 g |
| Fibre | 0 g |
| Salt | 0.39 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 375 g whole-milk ricotta, cold
- 360 ml whole milk
- 90 g caster sugar
- 150 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp finely grated lemon zest
- 1
Syrup. Warm 120 ml of the milk with the sugar, corn syrup and salt in the small pan, stirring, until the sugar dissolves. Cool completely.
- 2
Blend. Put the ricotta, the remaining cold milk and the cooled syrup in the blender and blend until silky, about 45 seconds.
- 3
Flavour. Add the zest and pulse to mix. Taste; a little more salt makes the dairy taste sweeter.
- 4
Chill. If the mixture is not fridge-cold, chill the blender jug for 1-2 h.
- 5
Churn. Churn for 15-20 min, until thick and creamy.
- 6
Freeze. Spoon it into the container, smooth the top, lay baking paper on it and freeze for at least 4 h. Leave in the fridge for 10 min before scooping.
Storage
Keep covered in the freezer for up to 1 week; it is best fresh. Soften for 10 min in the fridge before scooping.
