Gelato Di Ricotta

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Servings: 8 Difficulty: Intermediate
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Silky, sweet ricotta ice cream infused with rich Marsala wine
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Gelato Di Ricotta

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 466.8

Description

This classic Italian ricotta gelato offers a lighter, airier texture than traditional heavy-cream ice creams, while still delivering intense flavor. The base is made from fresh, high-quality ricotta cheese which is sieved to ensure a silky smooth mouthfeel, then sweetened with powdered sugar for instant dissolution. A splash of Marsala wine adds a sophisticated, nutty depth that balances the sweetness perfectly. This dessert is incredibly simple to make, requiring no custard base, making it an excellent project for beginners. It freezes beautifully and serves as an elegant yet comforting finish to a dinner party or a warm summer evening.

Ingredients

Directions

  1. In a large bowl, stir the powdered sugar and Marsala together until the sugar is fully dissolved.
  2. Push the ricotta cheese through a fine-mesh sieve into the sugar mixture to remove any lumps, then stir well to combine.
  3. Cover the bowl and refrigerate the mixture until thoroughly chilled, at least 1 hour.
  4. When ready to freeze, whip the cream in a separate bowl until soft peaks form.
  5. Gently fold the whipped cream into the chilled ricotta mixture until just combined.
  6. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's directions.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 466.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 120.0g40%
Dietary Fiber 0.0g0%
Sugars 120.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, use fresh ricotta and sieve it thoroughly to ensure the gelato is smooth and creamy.

Marsala can be substituted with Madeira or a dry sherry if preferred.

If you do not have an ice cream machine, you can freeze the mixture in a shallow container in the freezer, stirring vigorously every 30 minutes for the first few hours to prevent large ice crystals from forming.

This gelato is best served immediately after churning. For storage, transfer to an airtight container and freeze for up to 2 weeks. Let sit at room temperature for 5 minutes before scooping to soften.

Keywords: gelato, ricotta, italian dessert, marsala, ice cream, homemade gelato, cheese ice cream, summer dessert, easy dessert, no bake, freezer dessert, party food, traditional italian, sweet treat, light dessert
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