Ratify Summer with Cherry & Ricotta Ice-Cream

Raiano Cherries

There is nothing in the world like a bag of sweet juicy cherries and their loud welcome to the start of the summer fruits, it’s like having a  hug from your Nonna who you haven’t seen for a while, dribble goes all over the place but you don’t have a care in the world about it.

Welcome blue skies and toasty weather arrived back in Abruzzo today as well as the gift of a large bag of sweet cherries from our veggie girls; although I adore cherries, with the rise in temperature I thought it may be perhaps better turning them into healthy[ish] cherry ice-cream using Abruzzo’s finest ricotta as its base; the resulting dense but creamy texture will appeal to all lovers of Southern Indian Kulfi ice-cream to which it is very reminiscent of.

For anyone with any sort of guilt complex about eating cherry ice cream, this one is a little bit healthier than the usual; it cuts out the cream & sugar, ricotta is high in Omega fatty acids, which is great for fighting heart disease, as well as using the smallest amount of honey.  A different sort of dribble is evoked by a spoonful, equally delicious as the original fruits, and confirms summer’s arrival!

Cherry Ricotta Ice-cream

Ratafia & Ricotta Ice-Cream

Sam DunhamSam Dunham
There's nothing in the world like sweet juicy cherries & their loud welcome to the start of the summer - but cherry ice-cream is the best way to ratafy summer!
Course Dessert
Cuisine Italian
Servings 4

Ingredients
  

  • 300 gm Ricotta
  • 340 gm Sweet Cherries pitted
  • 1/4 Zest from 1/4 Unwaxed Organic Lemon
  • 2 tbsp Cherry Ratafia (alternatively another cherry liqueur that you prefer)
  • 2 tbsp Acacia Honey or alternatively a light high quality honey (you don’t want to drown the taste of the cherries)

Instructions
 

  • Add the ricotta into your food blender and whizz till it’s broken down into a thick paste.
  • .To the ricotta add lemon zest and blend in the cherries slowly, don’t add too many at a time otherwise the skins won’t break down.
  • Add honey and the Ratafia give a final whizz together then pour into a plastic container, cover with a lid and put into the freezer.
  • Once every hour break up the ice-cream crystals return into the freezer repeating 4 times. (Obviously if you have an ice-cream maker you can leave churn & do it all for you ...).
  • Serve with a sprinkle of toasted crushed almonds and a glass of  Ratafia.
Keyword Ice-cream
Tried this recipe?Let us know how it was!

If you’re in Abruzzo the first weekend of  June don’t miss Raiano’s Cherry Sagra

Sam Dunham
Author: Sam Dunham

Sam is a very lucky midlife 'mamma' to A who is 12 and juggles her work as a self-employed freelance SEO food and travel copywriter and EFL teacher. She is the founder of the Life In Abruzzo Cultural Association, co-founder of Let's Blog Abruzzo. she is the founder of the 'English in the Woods' initiative, teaching English outdoors in a forest style school.


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