I made Mango Ricotta ice cream. Base flavour mango. Ricotta cheese as add in.
Ricotta froze. Serving temp -7.
Not sure if I can fix this.
Future tips in terms of how to incorporate ricotta in ice cream? I dont want to mix it with base.
Thanks,
by user69599
10 Comments
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Don’t use ricotta cheese in ice cream?
You need to sweeten the ricotta sufficiently that it doesn’t freeze at ice cream temp
This will literally never work. You are asking science not to science.
Look up some ricotta ice cream recipes and see what they’re doing to get an idea of what you need to tweak with your recipe. That’s what I’ve done with all of my ice cream and gelato so far.
Thanks, A lot of them are adding as part of the ice cream. I didn’t want to do that. But I guess I can use little dextrose to fix it.
any reason why you dont want to mix it into the base? if you dont mix it into the base, you have to treat the ricotta itself with a sweetener such as dextrose, as another commenter already mentioned. also, you definitely have to strain your ricotta first.
Sprinkle on top of ice cream?
Sweetened whipped ricotta might work since it shouldn’t freeze up as firmly.
We make ricotta ice cream at our shop.
We mix a bit of heavy cream with the ricotta to get it a bit more liquid and then add it to our base (the base for this ice cream has considerably less heavy cream than usual, to balance the addition of ricotta)
That way you get ice cream
Edit: sorry didn’t read the last part. So this trick might work if you mix the ricotta with sugar and a bit of heavy cream (not too much). That way you can add it as a layer or mixin. Why you don’t want to mix it with the base?