John Myers
Ricotta and Cranberrie Ice Cream
The perfect ricotta and cranberrie ice cream recipe with a picture and simple step-by-step instructions.
To prepare the fruit:
- 100 g Dried cranberries
- 300 ml Water
- 50 ml Lemon juice
- 50 g Sugar
Ice mass:
- 250 g Ricotta
- 200 ml Cream
- 200 ml Sud from the fruits
- 3 tbsp Lemon juice
- 80 g Powdered sugar
- The drained fruit
Preparation of the fruits:
- Put the cranberries, 150 ml of water, juice and sugar in a saucepan and simmer gently for approx. 20 minutes without the lid, until the liquid is half boiled off. Remove from heat and let soak overnight. Then add the remaining 150 ml of water to everything, stir, pour through a sieve and let the fruit drain well. Have extra fruits ready. The amount of liquid after draining should be at least 200 ml.
Ice mass:
- Mix the brew and all other ingredients vigorously with a whisk and add 2 portions one after the other to the ice cream maker. While it is running, add half of the fruit and prepare the ice cream according to the machine’s instructions. With my machine it was 40 minutes.
- When preparing without a machine, stir the fruit into the ice cream mixture immediately, pour it into a larger, flat bowl and place it in the freezer for 40 – 50 minutes. When a solid layer has formed all around the walls, scrape it off and stir with the still liquid. Repeat this process as long and as often as necessary until the ice cream has reached the desired consistency.
- The fatty ingredients make the ice cream very creamy. The above amount of ingredients results in about 800 ml of finished ice cream.
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