Extra Orange Ricotta Gelato

#dessert #sometimes

Comments: I personally find this has a slightly bitter edge which may be the orange zest. But there's no denying it's much more orangey than the original Orange-Ricotta Gelato and in a very good way. Next time I make it I'll reduce the zest (although I should say I really like the texture it adds). The texture of this ice cream with the 1:1 ricotta to cream is perfect. Rich but not cloying, smooth mouthfeel and scoops well even at freezer temperature. That 1:1 base is a solid choice for any flavouring.
Serving Notes: Stuff it in your fat face little piggy wiggy. And enjoy, because it's very much a Sometimes Food!

Warning

This amount was slightly too much for my Cuisinart, so either reduce the amounts by 20% or buy a 2l ice cream maker.

Ingredient	Weight/Measure	Method
Orange Juice	800ml (reduced to 250ml)	1. Reduce the orange juice until it reaches 250ml. This provides the massive "orange hit" to cut through the fat. Cool on a rimmed baking sheet before use.
Orange Zest	25g	2. Using the Bamix with the multipurpose blade, blend the ricotta, 45% fat cream, sugar, lemon juice, and salt in a tall jug until perfectly smooth and emulsified.
Full-Fat Ricotta	500g	3. With the Bamix running, slowly stream in the chilled orange juice reduction. The mixture will thicken significantly as the acid reacts with the high-fat cream.
45% Fat Cream	500ml	4. Fold in the orange zest using a spatula.
Sugar	180g	5. Pour the mixture into the ice cream maker.
Lemon Juice	20g	6. Transfer to a container and freeze. This version will be very stable due to the high fat content and won't get as "icy" as lower-fat versions.
Salt	3g