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Ice Cream, Ricotta Rhubarb




Source of Recipe


Katherine


List of Ingredients




3 C Chopped Rhubarb (from about 1/2 lb fresh)

1 C Sugar + 1/2 C Sugar, divided

1/4 C Water

1 T Fresh Lemon Juice

1 C Heavy Cream

1 tsp Tapioca Starch (or cornstarch)

1/2 C Whole Milk

2 C Ricotta Cheese

2 tsp Vanilla Extract

Pinch of Salt

Recipe



In a medium saucepan over moderate heat, dissolve 1 C sugar into the water and lemon juice. Bring mixture to a boil and add rhubarb. Summer rhubarb, stirring occasionally until rhubarb is sweet and tender, and syrup is thick. Remove from heat and set aside to cool.

In a small saucepan over medium-high heat, dissolve ½ C sugar into the heavy cream, whisking constantly. Whisk in tapioca starch and continue whisking until dissolved and mixture is slightly thickened. Remove from heat.

Combine whole milk, ricotta cheese, vanilla and salt in a blender. Blend on high speed until completely smooth. Pour ricotta mixture into a large bowl. Whisk in the cream mixture until fully combined. Refrigerate, covered, until thoroughly chilled. Then freeze in ice cream maker according to manufacturer’s instructions. Add rhubarb compote in spoonfuls about 5 minutes in to freezing.

Lemon Zest Waffle Cones

Makes about 10

Special Equipment

Waffle Cone Maker

Waffle Cone Wooden Mold

Ingredients

1 C Heavy Cream

2 tsp Vanilla Extract

1 1/2 C All Purpose Flour

1 1/4 C Powdered Sugar

1 T Corn Starch

Pinch of Salt

1/4 C Whole Milk

Zest and Juice of One Large Lemon

Directions

In a large bowl, vigorously whisk heavy cream and vanilla together until cream is slightly thickened. In a separate, medium bowl, whisk together flour, sugar and cornstarch, and salt until well combined. Carefully stir flour mixture into heavy cream in two additions, adding the milk, lemon juice, and zest in between. Batter should be thick and sticky. Spoon dough, one cone’s worth at a time onto heated waffle cone maker (approx 3 tablespoons) and cook until golden according to the manufacturer’s instructions. Remove from iron and shape around cone mold, holding cone in place until cool, and firm. Repeat with remaining dough.