Ricotta ice cream with melon salad

Ricotta ice cream with melon salad

Total: 5 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 498 kcal
, Fat: 36 g
, Carbohydrate: 47 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Ice cream

500 g ricotta
1 organic lemon, a little grated zest
2 dl full cream
100 g icing sugar

Melon salad

1 charentais melon, diced
1 tbsp amaretto or Maraschino
1 tbsp lemon balm, finely chopped
2 tsp shelled pistachios, roughly chopped
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How it's done

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Ice cream

Mix the ricotta and lemon zest thoroughly in a stainless steel bowl. Beat the cream and icing sugar together until stiff, mix half into the ricotta using a whisk, then fold in the rest using a rubber spatula. Cover and freeze the mixture for approx. 5 hrs., stirring 3 times.

Melon salad

Mix the melon with the amaretto and lemon balm, allow to infuse briefly. Plate up the ice cream and melon salad, sprinkle with pistachios and garnish with lemon balm as desired.

Good to know
Note: Quicker method: Mix the ricotta, lemon zest and icing sugar with pouring cream, freeze in an ice cream maker as per the instructions.


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