RICOTTA PISTACHIO ICECREAM This NO CHURN Ricotta Pistachio Ice Cream is among t…

1 Month Vegan Challenge

1 Month Vegan Challenge

RICOTTA PISTACHIO ICECREAM ๐Ÿง๐Ÿก
This NO CHURN Ricotta Pistachio Ice Cream is among the easiest to make, even without an ice cream maker. Ricottas delicate and neutral flavor and pistachios nutty texture makes this ice-cream lusciously creamy and nutty with that prettiest shade of green. Best part, there is *๏ธโƒฃ no cooking involved!
Perfect during the California heat wave๐ŸŒž
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We are battling some tough fires๐Ÿ”ฅ๐Ÿ”ฅ in SF Bay Area today, there is smoke and ash in the air and earlier today neighborhood got an evacuation warning. Praying for cooler weather and cooperative winds and the safety of all community, friends and neighbors๐Ÿ™
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INGREDIENTS:
1/2 cup sugar
1/2 cup milk
1 1/2 cup whole milk ricotta
1 cup fresh cream or heavy cream
2 tsp dark rum- optional
2 tsp lemon or orange peel- donโ€™t skip!
2/3 cup fine ground pistachio (almost paste like)
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STEPS:
1. Make the pistachio paste first before adding other ingredients to the blender.
2. Next add other ingredients and blend it all in the blender- I use my Vita Mix.
3. If you don’t have the ice cream maker (like mine suddenly went kaput last year๐Ÿ’๐Ÿปโ€โ™€๏ธ) then put the mixture in a bowl – cover with cling film or foil โ€“ and place it in the freezer. Then stir the ricotta ice cream few times for the next two to three hours before adding the mixture to the molds.
4. Let it freeze overnight and enjoy these next day.
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1 Month Vegan Challenge

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