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Rum Raisin Ricotta Ice Cream

Source of Recipe

From "Go-To Dinners" by Ina Garten


Recipe Introduction

"This ice cream was inspired by a recipe on the wonderful Food52 website. Most ice creams require you to make a custard; for this one you pur�e all the ingredients in a food processor, chill the mixture, and freeze it in an ice cream maker. The ricotta gives it lots of creamy texture and the rum-soaked raisins are, well, rum-soaked raisins�which is to say delicious!"

List of Ingredients

◦ � cup golden raisins
◦ � cup dark rum
◦ 15 ounces (1 ⅔ cups) fresh whole-milk ricotta
◦ 3 ounces cream cheese, diced (see note)
◦ 1 cup sugar
◦ 1 teaspoon pure vanilla extract
◦ � teaspoon pure almond extract
◦ Kosher salt
◦ 1 cup cold heavy cream


Recipe

Place the raisins and rum in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover, and set aside until cool. Drain the raisins, reserving the rum.

Put the ricotta, cream cheese, sugar, vanilla and almond extracts, ⅛ teaspoon salt, and the reserved rum in the bowl of a food processor and pulse just until well blended. With the food processor running, pour the heavy cream down the feed tube and process until well blended. Pour into a quart container and refrigerate for at least an hour and up to a few days.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. When the ice cream is almost frozen, add the raisins and mix just to combine. Transfer to a container and freeze until firm. To serve, soften slightly and scoop into serving dishes.

Makes 4 to 5 cups






❧ Use regular (not whipped) cream cheese.