Special Diets

Wisconsin Ricotta Gelato

• From: Wisconsin Milk Marketing Board

Ingredients

• 1 cup golden raisins

• 1/2 cup (4 ounces) light rum or grappa

• 2 1/2 cups light cream

• 1 Tbs grated lemon zest

• 9 egg yolks

• 1 1/2 cups sugar

• 2 tsp pure vanilla extract

• 2 cups (16 ounces) whole milk ricotta cheese

• 1 cup (8 ounces) mascarpone cheese

Like ice cream, gelato has a smooth creamy texture. Here ricotta and mascarpone cheeses add additional flavor to this Italian specialty.

Directions

• In a saucepan, combine the raisins and rum or grappa. Heat to simmer; remove from the heat and set aside until the liquid is absorbed. In a large saucepan, combine the cream and lemon zest; heat to simmer. Remove from the heat, cover and keep warm.
• In a large bowl, beat the egg yolks; gradually beat in the sugar until it is completely dissolved and the mix is light and lemon-colored. Whisk the egg yolk mixture into the warm cream, and place the saucepan over medium-low heat; cook, stirring until the mixture reaches 165°F on an instant-read or candy thermometer. Do not boil to avoid curdling. Strain into a bowl and add the vanilla. Cover and refrigerate.
• When the gelato mix is cold but not set, mix in the cheeses until well-blended. Pour the mixture into an ice-cream maker and add the raisins. When frozen, transfer the gelato to a chilled container and store in the freezer at least 3 hours.