Recipe: Ricotta Buttermilk Ice Cream

Ready for dessert? Here’s another ‘assembled’ recipe from my Food Assembly shopping trip that takes everyday homemade vanilla ice cream to a new level by simply focusing on a couple of quality ingredients that add volumes of flavour and texture.

This recipe for ricotta buttermilk ice cream is easy to make, requires minimal ingredients, and yields some much more flavour and creamy texture than typical ice creams tend to have. The ricotta and the buttermilk came from Bermondsey’s Kappacasein dairy through my local Food Assembly. I the ricotta is definitely good enough to eat on its own, and I reckon would be great in any number of dishes. Maybe next time I’ll make some cassata.

RICOTTA BUTTERMILK ICE CREAM Yum

Ingredients

• 1 vanilla pod;
• 250g fresh ricotta;
• 260ml buttermilk;
• 85g caster sugar;
• 284ml double cream

Method

• Split vanilla pod and scrape out seeds;
• Put the buttermilk into a saucepan and add the vanilla pod and seeds;
• Bring the mixture almost to a boil, then remove from the heat, cover and leave to cool for 20 to 30 minutes;
• In a large bowl, using a hand mixer, beat the ricotta and the cream until evenly mixed together;
• Add sugar and continue beating until it’s all thoroughly mixed;
• Stir in the buttermilk;
• Remove the vanilla pod and pour the mix into a freezer safe container;
• Put the lid on and freeze for at least an hour;
• Remove from the freezer and mix with an ice cream maker;
• Place back in the freezer until thoroughly frozen.

Serve

I won’t think I should have to give much instruction on how to eat this yummy treat! But a good rule of thumb for serving any ice cream is to take it out of the freezer about ten minutes before you plan to scoop it.

Find out more about Food Assembly and producers at thefoodassembly.com and keep an eye out for future My Food Assembled! posts and more tikichris recipes.