Ricotta Gelato with Extra Virgin Olive Oil

Ricotta Gelato with Extra Virgin Olive Oil
Gelato is practically synonymous with summer in Italy - dishes of this silky, intense treat can be found on every street corner. This gelato recipe adds a little twist to the classic ricotta flavor by adding a few drops of extra virgin olive oil.
– Julia & Camillo


3/4 Cups of Sugar
1/4 Cup of Milk
8.8 oz of Fresh Ricotta (Sheep or Cow)
7 oz of Cream
Riserva Extra Virgin Olive Oil

Note: This recipe requires a home ice cream maker.

1. Place the ricotta in a sieve to drain the excess liquid - for about 30 minutes.
2. In a bowl, mix the sugar and milk together until the sugar has completely dissolved. Add the ricotta and mix well, making sure everything is combined and smooth.
3. Place the mixture in the fridge to chill for 3 hours, then add the cream, mixing well.
4. Pour everything into the ice cream machine and follow machine instructions to prepare.
5. Once the gelato is ready, place in individual bowls and top each serving with a drizzle of Riserva extra virgin olive oil.
Don’t have a bottle of Riserva extra virgin olive oil? Click here and we’ll send one your way - from our Italian kitchen to yours!

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