Ingredients
sugar – 140 gr
neuter for ice cream c/f – 5gr
dextrose – 20 gr
powdered lean milk – 25 gr
RICOTTA  – 300 gr
whole milk – 510 gr

Proceedings:
Mix sugar with neuter for ice creams, join to the dextrose and to the lean milk, slowly integrate milk  and mix carefully , add Ricotta and keep on  mixing until you get a fluid compote, which  has to rest for at least 60 minutes to be then whisked in the whipping machine to get creamy and homogeneus.

Tips to personalize the taste
Ricotta ice cream offers many possibilities to be decorated and personalized, it is best accompanied with : chocolate flakes, little pieces of pears or candied citrusfruits; or otherwise, to remind its sicilian origins with the wafer of crushed “cannolo”. The versatility of such a taste which is in character and delicate at the same time and its light yellow colour which makes it a best base for the insertion of ingredients with contrasting colours make it perfect for your creations.
Remember that the cottage cheese ha remarkable nutritious properties, it is rich in proteins and has  low contents in fat and calories.

Master Confectioner Nino De Pasquale