Ricotta Ice Cream with Baileys and Heath Bits

Ricotta Ice Cream with Baileys and Heath Bits Submitted by D. Beringer
Ricotta Ice Cream with Baileys and Heath Bits Submitted by D. Beringer
A delicious easy ice cream recipe made from an unexpected ingredient,whole milk Ricotta Cheese! "This recipe will make soft ice cream in about 30 minutes once it goes into the machine. Freeze overnight for hard ice cream."




1 (15-ounce) container whole milk ricotta cheese 1 cup evaporated milk,chilled ¾ cup simple syrup, recipe follows ½ teaspoon pure vanilla extract ¼ cup Baileys Irish Creme,chilled 1 cup Chocolate Heath Bar Bit's o Brickle chips Special Equipment: a Cuisinart 1½-quart capacity ice cream maker

Nutritional information

No nutrition information available


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. Simple syrup: Combine ⅓ cup granulated sugar and ¾ 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.