Ricotta Mascarpone Gelato

Day PartDessert
Menu PartDessert
Cuisine TypeItalian
Ricotta Gelato

A very special treat. Cold, sweet, creamy and delicious gelato with raisins, rum and lemon.


1 cup golden raisins
4 oz. light rum or grappa
2 1⁄2 cups light cream
1 tbsp. grated lemon zest
9 large egg yolks
1 1⁄2 cups sugar
2 tsp. vanilla extract
1 lb. whole milk ricotta cheese
8 oz. mascarpone cheese


  1. In small saucepan, simmer raisins and rum. Set aside until liquid is absorbed.
  2. In large saucepan, simmer cream and zest. Remove; cover and keep warm.
  3. In large bowl, beat egg yolks; gradually beat in sugar until completely dissolved and mixture is lemon-colored. Whisk warm cream into yolk mixture; place over med.-low heat. Stir until mixture reaches 165°F. (Do not boil.) Strain into bowl; add vanilla.
  4. Cover and refrigerate until cold. Stir in ricotta and mascarpone cheeses until well blended. Pour into ice cream maker and add raisins. Churn until frozen; transfer to chilled container. Freeze at least 3 hr.

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