Ricotta and limoncello ice cream – Italian Cuisine

»Ricotta and limoncello ice cream


First, whip the cream, cold from the fridge.

Separately, work the ricotta and sugar with whisk until the ricotta is smooth and creamy, then add the limoncello and then the whipped cream, delicately, with a movement from the bottom upwards, so as not to disassemble it. .

Pour the mixture into a large and low container (preferably cold from the freezer), put it in the freezer and leave it for at least 4 hours, taking it back every 45 minutes to mix well, in order to break the ice crystals.

The ricotta and limoncello ice cream is ready, you just have to serve it.

This recipe has already been read 231 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close