Vanilla Gelato
- Comments: I've found that a 1:1 ratio of full fat ricotta to pure cream makes for a [damned near perfect texture](Extra Orange Ricotta Gelato).
- Serving Notes:
Ingredients and Method
| Ingredient | Quantity | Procedure |
|---|---|---|
| Vanilla Pods | 2 | Split the vanilla beans lengthwise and scrape the seeds. Place seeds and pods into a saucepan with the milk and 100g of the cream. Heat over medium until it just begins to simmer. Remove from heat, cover, and steep for at least 30 minutes. |
| Pure Cream | 400g | ^ |
| Whole Milk | 100g | ^ |
| Ricotta | 400g | Blend the ricotta, sugar, salt and remaining cream with the Bamix, sprinkle in the Xanthan. Then slowly add the hot cream/milk, folding in with a spatula. Chill overnight and churn the usual way. |
| Sugar/Allulose | 180g | ^ |
| Xanthan Gum | 1.5g | ^ |
| Salt | 1g | ^ |