Ricotta Ice Cream

Apparently, Canadian labelling regulations are more lax than those in Italy, when it comes to ingredient listings. Here, a myriad of bottle shapes, price tags and quality levels carry the label “Balsamic Vinegar of Modena”. In Modena, much of what passes for balsamic vinegar would carry an ingredient listing something like this: vinegar, sugar, colouring.

The true Aceto Balsamico Tradizionale di Modena is rare, expensive and splendid in its complexity. Not the stuff of salad dressings, it is best showcased as a condiment to meat, fish, cheese (particularly Parmigiano Reggiano), strawberries, or simply sampled from a spoon as a palate cleanser. This weekend, we enjoyed aceto balsamico as a garnish for this home-made chestnut honey and ricotta ice cream.

Ricotta Ice Cream
This recipe gets much of its flavour punch from the powerful chestnut honey. Other flavourings that work well are citrus zest, cinnamon or cloves.

½ cup sugar
1 lb. Ricotta Cheese
1 cup 35% cream
3 tbsp. chestnut honey
Aceto Balsamico Tradizionale
Strawberries (optional)

Place sugar in a small saucepan. Add 2 tablespoons water. Heat until sugar dissolves, adding more water if necessary. Remove from heat, allow to cool.

Combine cooled sugar syrup and Ricotta in a food processor. Blend until smooth. Add cream and honey; process briefly.

Freeze mixture in an ice cream machine (I use the hand-cranked Donvier knock-off pictured here). Serve immediately in chilled bowls, garnished with a drizzle of aceto balsamico.

Makes 6 servings

©copyright 2005 Christopher Klugman, All Rights Reserved

Comments

[Pesce]

Nothing compares with true aceto balsamico tradizionale. Definitely not for dressings.