I have been making this ice cream all summer. Just this one. No other flavors, no variations, if P will eat homemade ice cream – this is the one. ‘Why fiddle with something tried & tested?’, his response whenever I talk about adding something different or extra.
Before I forget it by the next season, the recipe needs to make an appearance here, we love it and I really want to share it with y’all. One of our favorite night-time snacks is a thick layer of ricotta spread in between graham crackers, topped with fruits at hand & sprinkled with little sugar – yummm. This ice cream is an indulgent extrapolation of that.
I would lie if I say that mom used to make a lot of ice creams growing up. She did make kulfi once or twice in a season. Other than that, we used to walk to the ice cream vendor with dad after dinner. A plain-looking, hand painted colorful wooden ice cream cart was our destination to beat the heat.There were no cheerful cartoons waving at you, no freezers with shiny counter tops, no neon bulbs or bubbly placards.Standing convienently under the street light, our ice cream uncle knew who liked which flavor.We are regulars. By the time I finished my cassata, I had cream & crumbs all over my elbows & face – but whats the fun in eating an ice cream if it’s not messy..right?
Indian ice cream vendors have come a long way since then but I want to remember them that way. Some 20 years down the line, it’s still oddly comforting to think about those eclectic memories.
Slow roasted strawberries bright with fresh lemon juice & zest are just incredible here.I added a pound of chopped berry bits which peek out, bursting in the mouth as you eat. Adding powdered graham crackers gives it the classic cheesecake feeling but I prefer grainy ricotta here over the usual cream cheese.I m not a big fan of adding eggs to ice creams I make at home. I think the whole milk & egg custard thing makes the resulting ice cream quite heavy. Moreover, it increases the steps in the recipe.However, this is just me.
- Before I forget it by the next season, the recipe needs to make an appearance here, we love it and I really want to share it with y’all. One of our favorite night-time snacks is a thick layer of ricotta spread in between graham crackers, topped with fruits at hand & sprinkled with little sugar – yummm. This ice cream is an indulgent extrapolation of that.
- Printable Recipe (Serves 6-8)
- For Roasted Strawberries:-
- 1 lb strawberries
- 1.5 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1 -2 tbsp granulated sugar
- For Ice Cream :-
- 7 graham cracker sheets (or any digestive biscuits/oreo cookies)
- 20 oz whole milk ricotta (about 2.5 cups), pasteurized
- 1.5 cup heavy cream, pasteurized
- 1 cup whole milk, pasteurized
- 3/4 cup granulated sugar (or to taste)
- 1/4 tsp fine salt
- 1 tbsp of vodka (optional, this reduce ice formation while ice cream freezes)
- 1 lb fresh strawberries, cleaned & chopped into bits