Ricotta Ice Cream with Baileys and Heath Bits
1 (15-ounce) container whole milk ricotta cheese
1 cup evaporated milk,chilled
3/4 cup simple syrup, recipe follows
1/2 teaspoon pure vanilla extract
1/4 cup Baileys Irish Creme,chilled
1 cup Chocolate Heath Bar Bit's o Brickle chips
Special Equipment: a Cuisinart 1 1/2-quart capacity ice cream maker
For the Ricotta and Heath Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth. Add the simple syrup,vanilla extract and Baileys. Stir to combine. Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions.(with my Cuisinart this should take @ 20-30 min. churning) Add the Heath chips 10 minutes before the end of churning.For hard ice cream,transfer soft ice cream to a 8 X 4 inch glass loaf pan or an airtight container.If using a loaf pan,cover with plastic wrap with wrap directly touching surface of ice cream. Chill at least 1 hour or overnight for hard ice cream.
Combine 1/3 cup granulated sugar and 3/4 cup water in a small sauce pan. Heat on medium whisking occasionally just until sugar has dissolved and liquid is clear. Remove from heat and cool 30 minutes.