John Myers
Strawberry Ricotta Ice Cream with Fresh Strawberries
The perfect strawberry ricotta ice cream with fresh strawberries recipe with a picture and simple step-by-step instructions.
- 450 g Strawberries fresh, cleaned
- 150 g Dextrose
- 150 g Ricotta
- 1 tbsp Lemon juice
- 1 tbsp Sugar
- Remove 250 g from the washed strawberries and purée them finely. Add the dextrose, ricotta and lemon juice, whip everything again vigorously with the hand blender and place in the ice cream maker for approx. 50 minutes. You can of course also make it without a machine, but then it takes longer before you can serve the ice cream. For this you use a flat bowl, fill it with the ice cream mass and place it in the shock freezer for approx. 30 – 40 minutes. Then you take the bowl out again, scrape the “solid” off the edge and stir it with the rest of the ice cream. Then the bowl goes back into the freezer. This process must then be repeated until the ice cream has reached the desired, creamy consistency.
- Since the ice cream is made without egg and cream and still freezes faster, dextrose is added to it instead of sugar. Not only does it have a lower sweetening power, it also lowers the freezing point more and the ice cream becomes firm and creamy even without cream and egg. However, it doesn’t lend itself well to long-term freezer storage. It gets a little hard then. So ……………… just do it and ……………. snack away … ;-)))
- As a side dish, cut the remaining strawberries into small pieces, mix with the sugar, let “juice” a little and serve with the ice cream.
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