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Ricotta Ice-Cream with Burnt Salted Caramel

Posted on January 12, 2019 Posted in Ice-cream & Sorbet .

Ricotta Ice-Cream with Burnt Salted Caramel

Ricotta Ice-Cream with Burnt Salted Caramel recipe

This recipe was actually created from taking 2 of my former recipes (my Cheese Ice-Cream Cake and my Churros Chocolate Caramel Cake) and to an extent combining them together.

From these former recipes, my ricotta ice-cream is absolutely amazing and my caramel sauce the perfect consistency, taste and texture.

This ice-cream can be enjoyed with pudding or cake etc, or as the star of its own show.

Moreish, quick, super easy and impressive this treat will impress!

 

Ingredients:

Ice-cream:

  • 450g ricotta cheese
  • 300ml sweetened condensed milk
  • 3 tsn vanilla extract
  • 450ml thickened cream
  • 60ml liquor (optional, I used butterscotch schnapps)

Caramel:

  • 100g white sugar
  • 15ml water
  • 90ml cream
  • 35g brown sugar
  • 1/8 tsn ground salt

 

Method:

  1. In a food processor blitz the cheese, condensed milk and vanilla until smooth and creamy.
  2. Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
  3. Stir the 60ml of liquor into the cheese mix until well combined.
  4. Spoon the cheese mix into a tin and place in the freezer for 30 minutes to firm.
  5. Meanwhile make the caramel by placing the white sugar and water into a saucepan on a high heat, stirring until the sugar has dissolved.
  6. Now leave the mix without stirring until the sugar syrup is a golden brown colour, take off the heat.
  7. Add the brown sugar, salt and cream to the sugar syrup mix and stir with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
  8. Once the caramel is cooled fold through the ice-cream and place the ice-cream back into the freezer to completely set.
  9. Scoop and enjoy!

 

 

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Tags: ice-cream, ricotta, ricotta ice-cream, Ricotta Ice-Cream with Burnt Salted Caramel, salted caramel .
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