In my childhood, we had hens and chickens, and one of my chores was to collect eggs. I cannot count the times we made ice cream out of our eggs with sugar and whipped cream.
Now a new favorite has entered my ice cream scene: Ricotta ice cream.
I used strawberries, and they are baked with balsamico vinegar. The combination of acidity and sweetness go well with the ricotta and cream. And by the way, you don’t need high sun and 30 degrees celcius / 86 degrees fahrenheit to enjoy this ice cream.
Balsamico-strawberry ricotta ice cream
- 500 g / 17.6 oz fresh strawberries
- 1 tbsp cane sugar
- 1 tbsp balsamico glace
- 1 tbsp balsamico di Modena vinegar
- 250 g / 8.8 oz ricotta
- 100 g / 3.5 oz cane sugar
- 2,5 dl / 1 cup whipping cream
- balsamico glace (for decoration)
- Rinse the strawberries and cut them into halves.
- Place on prepared baking tray. Stir in cane sugar, balsamico glace and vinegar. Bake at 200 degrees celcius / 392 degrees fahrenheit for around 10 minutes. Cool down.
- Mix ricotta with sugar. Whip the cream in a separate bowl.
- Mash the strawberries with a fork. Add the strawberries (save the juice for later) and mix with ricotta. Fold in the whipped cream.
- Put the ice cream in a container (suitable for freezing).
- Pour over strawberry juice and some balsamico glace. Fold in with care as you leave the colourful stribes.
- (Remember to let it thaw for quite a while as it needs time).
I also made a variation which looked a bit different: First I mixed ricotta with sugar and folded in the whipped cream, then I added strawberries and juice and stirred it in carefully. The ice cream was visually different – but had the same good taste.