Ricotta Cheese Ice Cream With Roasted Strawberries (Eggless)


I have been making this ice cream all summer. Just this one. No other flavors, no variations, if P will eat homemade ice cream – this is the one. ‘Why fiddle with something tried & tested?’, his response whenever I talk about adding something different or extra.

Before I forget it by the next season, the recipe needs to make an appearance here, we love it and I really want to share it with y’all. One of our favorite night-time snacks is a thick layer of ricotta spread in between graham crackers, topped with fruits at hand & sprinkled with little sugar – yummm. This ice cream is an indulgent extrapolation of that.

I would lie if I say that mom used to make a lot of ice creams growing up. She did make kulfi once or twice in a season. Other than that, we used to walk to the ice cream vendor with dad after dinner. A plain-looking, hand painted colorful wooden ice cream cart was our destination to beat the heat.There were no cheerful cartoons waving at you, no freezers with shiny counter tops, no neon bulbs or bubbly placards.Standing convienently under the street light, our ice cream uncle knew who liked which flavor.We are regulars. By the time I finished my cassata, I had cream & crumbs all over my elbows & face – but whats the fun in eating an ice cream if it’s not messy..right?

Indian ice cream vendors have come a long way since then but I want to remember them that way. Some 20 years down the line, it’s still oddly comforting to think about those eclectic memories.

Slow roasted strawberries bright with fresh lemon juice & zest are just incredible here.I added a pound of chopped berry bits which peek out, bursting in the mouth as you eat. Adding powdered graham crackers gives it the classic cheesecake feeling but I prefer grainy ricotta here over the usual cream cheese.I m not a big fan of adding eggs to ice creams I make at home. I think the whole milk & egg custard thing makes the resulting ice cream quite heavy. Moreover, it increases the steps in the recipe.However, this is just me.

There was a time when I could eat a whole quart of ice cream for dinner.I m much more sensible now (or at least I like to think that way). Now few spoonful are able to satisfy those sugar cravings. Each time I taste it, I am blown away at how this pale pink, dimly sweet, almost perfectly creamy ice cream has been a house favorite all summer. It is precisely what I make when P wants a dessert – an indulgent one.

Printable Recipe  (Serves 6-8)

Ingredients

For Roasted Strawberries:-

  • 1 lb strawberries
  • 1.5 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1 -2 tbsp granulated sugar

For Ice Cream :-

  • 7 graham cracker sheets (or any digestive biscuits/oreo cookies)
  • 20 oz whole milk ricotta (about 2.5 cups), pasteurized
  • 1.5 cup heavy cream, pasteurized
  • 1 cup whole milk, pasteurized
  • 3/4 cup granulated sugar (or to taste)
  • 1/4 tsp fine salt
  • 1 tbsp of vodka (optional, this reduce ice formation while ice cream freezes)
  • 1 lb fresh strawberries, cleaned & chopped into bits

Method

Roasting the Strawberries

Pre-heat the oven to 350°F. Position the oven rack to the middle. I use glass or ceramic baking dish but if using any other kind, line with parchment paper.

Thoroughly wash the strawberries under running stream of water.Dry them between folds of kitchen towel to completely remove any moisture. Cut each berry in half for larger berries or cut into quarters for smaller ones. Layer the cut berries in a single layer in the baking dish. Squirt fresh lemon juice & zest over the berries. Sprinkle the sugar. Roast the berries inside the oven for 25 -40 minutes or until the juices thicken, they become syrupy, but the edges of the berries do not burn. The time will depends on the size of the berries and whether they are at the edge of the pan (faster) or in the middle (slower).Keep an eye.

Remove roasted strawberries and juices & let cool to room temperature. Using a fork gently mash the berries. Save about 1/2  cup of these roasted berries to serve later with the ice cream (if you desire, else use the whole). If you want to make ice cream later, these roasted berries can sit in the fridge for 3-5 days.

Making the Ice Cream

Put the graham cracker sheets in a ziplock bag & pound using a rolling-pin crush into fine bits. Set aside.

In a large bowl, lightly whisk together ricotta cheese and heavy cream until smooth. Add the milk, sugar, salt & vodka (if using). Stir to combine. Fold in the roasted berries (prepared above) along with crushed graham crackers. Pour the ricotta mixture into an ice cream maker and churn/freeze according to the manufacturer’s directions. Add the chopped strawberries  8-10 minutes before the end of freezing.

Alternatively you can pour the mixture into a glass/metal dish, stir in the chopped berries and freeze. You will need to stir the mix every 2 hours to slow for a creamy ice cream. Let freeze overnight or for at least 6 hours.

To serve

Using an ice cream scoop, places scoops of ice cream in the serving bowls, top up with fresh grated lemon zest, nuts,or reserved roasted berries.Serve immediately.

Notes/Variations :-

  1. Summer strawberries are quite sweet, so I added sugar accordingly. This recipe makes a faintly sweet ice cream. If your berries are tart or you prefer sweeter ice creams, increase the sugar quantity.
  2. This recipe can be used for any kind of berries or stone fruits.
  3. You can add few teaspoons of balsamic vinegar or maple sugar while roasting the strawberries for added flavors.
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Comments

  1. This post is making me smile :) you have to wait for my next to next post to know why ;) absolutely love the photos!

  2. I´ll try to make its myself and than I´ll report you, if it tastes so good as your pics look! ;-)

  3. Tanvi, YOU rock girl !:) Your food and recipes always give me the feeling that you cook with love. I really look forward to your posts. Let me also tell you, I’ve always been amazed by the stuff you cook and the extent to which you go to make food from ‘scratch’. It’s no surprise that your blog has been nominated for the Cosmo-UK award:) Great stuff and keep up your good work and inspiring others (me included) :-)

  4. Woww, its looking absolutely fabulous Tanvi, never knew that you can make ice-cream of ricotta cheese. Will definitely try it. Keep posting love your recipes :).

  5. Mmmhhh, heavenly! Ricotta is so delicious. Great clicks.

    Cheers,

    Rosa

  6. This looks HEAVENLY!

  7. inviting dear..delicious

  8. Gosh!!! Ice cream has never looked so beautiful. Lovely styling and photography :)

  9. dassana says:

    the pink and red tones in the pics is standing out so well amongst the greyish & neutral tones.

    i also remember going to these hand painted ice cream carts. but in some parts of india these carts are still existing. in fact i do remember buying kulfi from the kulfi guy who would carry a big earthern pot on his head full of kulfis. we would wait for this guy to make the round of our house so much in the summers just to have some kulfi :-)

  10. I love this , how it looks and everything. You are right, you can always eat broccoli tomorrow :) I have never made icecream at home. Making custard with eggs always stopped me.

  11. Awesome photographs!

  12. I love the idea of icecream with no eggs and can only imagine the addition roasting the strawberries makes to the recipe.
    I can’t wait to try this with peaches as strawberries are no longer in season here

  13. Looks amazing! The only problem I have about making ice-creams at home is that I can’t stop eating it.

  14. Nami | Just One Cookbook says:

    I LOVE THIS RECIPE!!! Roasting strawberries? I’ve never done it and I’m intrigued. I also haven’t used ricotta for ice cream yet. This is such a beautiful and delicious post that I’m too excited to think. Haha. Thanks for sharing the recipe!!

  15. yumm..!! and the pictures are aewsome..!!! and i too remember about t kulfi and ice cream vendors n India.. nostalgia..:(:(

  16. OMG, This is a kind of recipe I need in my life to flaunt around..LOL
    Gal your photography is breathtaking, I know I say it every time.. But trust me I will keep saying this…
    I am so totally coming to vegas, this ice-cream, lesson in photography some aloo keema.. who cares for casino …

  17. Definitely love the photos and also the recipe is so unique! very happy that i have finally knowing what should I make for other strawberry dessert for the next dessert at home, Thx!

  18. What a luscious ice cream, Tanvi! Ricotta cheese, roasted strawberries and a dash of whiskey – I know this is a winner recipe, even before I get to try it. You never fail to inspire, Tanvi!

  19. huntfortheverybest says:

    this ice cream sounds wonderful!

  20. You make the most drool worthy ice cream…and take the most brilliant pictures. This has to grace my kitchen before the summer ends, and even after summer, I don’t mind making this over and over again. Gonna be a long time favorite of mine =)
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours have caught our attention! We have just recently launched a food photo gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

  21. I loved your meticulousness. Summer strawberries are indeed sweet and sugar has to be adjusted accordingly. This is a good tip! Your ice cream looks fantastic!
    http://cosmopolitancurrymania.blogspot.hk/

  22. I am longing for the summer weather we just left on our honeymoon in Bali… I think this is the perfect remedy for frigid Melbourne winter! Such a lovely idea, I can imagine how creamy the ricotta cheese makes it.

  23. huntfortheverybest says:

    sounds delish! would love to try it.

  24. I love roasted fruit and such a beautiful addition to an ice cream…really lovely and refreshing!

  25. This is brilliant – and sumptuous!

  26. OMG,
    Looks simply divine!!!

  27. I made a similar cheesecake-like ice cream with strawberries a couple years ago and it was an instant favorite! Your recipe with ricotta sounds delicious.

  28. Wow! Looks delicious.

  29. Looks absolutely yummy!!

  30. Deepa says:

    I don’t know why but I wasn’t getting any updates from your blog :-( Drool worthy pictures and your clicks are as usual so real and tempting…Love your styling Tanvi ..Keep in touch

  31. beautiful shots and lovely flavors. hope you are doing well Tanvi.

  32. This ice cream looks like some tasty eats! I think I’d like to try it with balsamic roasted strawberries. :)

  33. I haven’t made ice-cream with ricotta base! You have inspired me :)

  34. I love roasted strawberries! This ice cream looks absolutely incredible and so so pretty!!

  35. Such sweet post, Tanvi! The addition of roasted strawberries sounds absolutely delightful!
    Hugs <3

  36. Wow this is beautiful, Tanvi! I chuckled when I read that you have to post this before next season because I can totally relate. ;)

    I want to try and roast some strawberries, their flavor is way more intense than raw ones.

    Miss you! xoxo

  37. Ricotta? Ice cream? My husband is going to freak out with happiness, seriously, his two favorite things! Gorgeous as always, Tanvi.

  38. Great post with drooling photos!

  39. Will be trying this recipe soon, loved it and the photos too. Wherever did you get those bowls from ? The pink and the grey ones?

  40. that would be my favourite…

  41. i love this. Thank you so much for the post!!! it looks amazing i can’t wait to try it!

  42. Looks absolutely delicious! Beautiful photographs, too! :)

  43. Sheer genus!! I’ll be eating this all spring and summer! Gorgeous photography btw, SO glad I came across your site.

Trackbacks

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