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Italian cottage cheese ice cream
- 500 g of cheese Rikota TM Shchedryk
- half of lemon
- 300 ml of cream 10% TM Shchedryk
- 50 g of oil TM Shchedryk
- 4 egg yolks
- 40 g of rum
- 100 g of sugar
- 50 g of pistachios.
Whisk egg yolks with the sugar, still whisking, pour rum. Ricotta carefully whisk with yolk and with mass, add the lemon zest. Cream whisk with butter and mix with cheese mass. Cover the form with foil, put the mixture and smooth out. Cover with parchment and place in the freezer for 2-3 hours. Ready ice cream, remove from the mold, spread out on the ice-cream bowls and sprinkle with chopped pistachios. Ice cream is recommended to pour your favorite topping or maple syrup from Shchedryk.