Triple Chocolate Ricotta Ice Cream Recipes

TRIPLE CHOCOLATE RICOTTA ICE CREAM

Steps:

• Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

RICOTTA ICE CREAM

Steps:

• Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
• Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
• Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
• Serve topped with a few raspberries and the chopped pistachios.

TRIPLE CHOCOLATE RICOTTA ICE CREAM

Steps:

• Place the first 7 ingredients in a blender; cover and blend until combined, about 1 minute. Add cream and cooled melted chocolate; cover and blend until slightly thickened, about 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

TRIPLE CHOCOLATE ICE CREAM SANDWICHES

Steps:

• On 2 separate plates, spread out the walnuts and the mini chocolate chips. Scoop about 1/3 cup ice cream and press between 2 cooled cookies. Roll half of each sandwich in chips and half in walnuts. Repeat with remaining cookies. Freeze immediately until firm, about 1 hour, and then serve.
• Position an oven rack in the center of the oven and preheat oven to 375 degrees F.
• In a medium bowl, using a wooden spoon, mix the vegetable shortening and sugar until light and fluffy. Add the milk and vanilla and mix until smooth. Beat in the egg until incorporated.
• In a separate bowl, whisk together the flour, salt, cocoa, and baking soda until smooth and combined. Gradually mix the dry ingredients into the wet mixture until fully incorporated. Do not over mix or the dough will become tough.
• Form about 2 tablespoons of dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Press down lightly and gently round edges. Bake for about 12 minutes, rotating the pan halfway through baking.
• Remove from oven and let cool completely.

TRIPLE CHOCOLATE ICE CREAM

Steps:

• In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.).
• In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. (I've also done this in the microwave for about a minute.).
• In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended.
• Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.).
• Put the mixture into your ice cream maker and let it go to work. :) During the last 1-2 minutes of freeze time, add in the milk chocolate. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!

CHOCOLATE-RICOTTA ICEBOX CAKE

Steps:

• Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
• Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
• In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
• Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
• Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

RICOTTA ICE CREAM

Steps:

• In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
• In the bowl of a food processor, combine ricotta, honey, and salt until smooth. Slowly add chilled sugar syrup. Freeze in an ice-cream maker, following manufacturer's instructions.

CHOCOLATE RICOTTA CREAM

Steps:

• Process cheese in food processor for 1 minute.
• Add honey, cocoa, vanilla and cinnamon.
• Process until smooth and creamy.
• Spoon into 6 wine glasses and garnish with almonds.