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.

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