Good morning y’all! (Read it with a Southern accent since I’m greeting you from Georgia)
The rain doesn’t seem to stop, does it? We left South Carolina hoping for a little sunshine and the rain keeps following us. Is it raining in your area?
I clearly need another summer vacation to enjoy the sun and eat lots of frozen treats.
Speaking of frozen treats, I hope you have your spoons ready. Today we’re talking gelato! And not just any kind of gelato, strawberry ricotta gelato brought to you by none other than Chef Dennis!
You can thank me now! I’m the best, I know! (blushing)
Please say “Hi” to my wonderful friend Dennis!
To all of you that don’t know me, I’m Chef Dennis and it’s my great pleasure to be here today guest posting on Roxana’s blog, A Little Bit of Everything! I don’t get to do too many guest posts between work and my blog, the old chef is a busy boy! But when Roxana asked I couldn’t say no! Roxana and I have been blogging friends for quite some time now, and I consider myself lucky to count her as a friend……and when a friend asks you to guest post, you can’t say no, no matter how hectic life gets!
Life at the Mount has been very busy these past few weeks, and I had a feeling I would be scrambling at the end to get this post done, but I also knew it would be worth it.
If you’ve been to my blog lately, I’m sure you’re aware of my recent obsession with Strawberries. A few weeks ago I made a Strawberry Ricotta Mousse, and after devouring the portions I had made for my post, I began wondering how this delightful dessert would be in Gelato form.
Let me tell you it didn’t disappoint. The Strawberry flavor was incredible and the ricotta added such a unique texture to the gelato I may have to try it with fresh peaches when they come into season! For the health conscious out there (I think I need to be one of them) feel free to swap out the heavy cream for milk. It will cut down the fat and should actually let the strawberry flavor be more prominent.
- ¾ cup Whole Milk Ricotta
- ½ cup Mascarpone
- 1 cup Heavy Cream
- ½ cup Confectioners’ Sugar
- 1 tsp. Vanilla
- 2 cups sliced Strawberries
- 2 tbsp Sugar
- Remove the stems and leaves from the strawberries and rinse in cold water.
- Place the strawberries and the sugar in a food processor and process until liquefied.
- In large bowl whisk together the Ricotta, Mascarpone and Confectioners’ sugar
- Using an electric mixer whip heavy cream and vanilla until fully whipped
- Mix Strawberries into the Ricotta mixture then gently fold whipped cream into it, cover and refrigerate for at least 1 hour
- Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions.
*Adapted from a Recipe in Taste of Italia *Strawberries always seem to make gelato or ice cream much harder so make sure you give it time to soften up before serving, Ice cream should not be eaten completely frozen, it should have more of a soft serve texture for the flavors to truly be fully appreciated