The process used to make this ice cream is similar to that of arabic coffee ice cream. In both cases, the concept is to infuse milk with spices and turning the milk into ice cream. You begin by infusing milk with spices by heating them together over the stove, and finish by cooling the milk and then freezing it in your ice cream maker. If you don't have all the spices, feel free to leave a few out. It will still taste good.
Tuesday, March 15, 2011
Monday, March 7, 2011
The key to this recipe is definitely the warm, homemade ricotta, a fresh, no-rennet cheese that is surprisingly easy to make at home. I've never warmed to store-bought ricotta and have always considered it a kind of lackluster, sub-par cheese that I avoided unless I needed it in a lasagna, but my recent introduction to fresh ricotta completely changed my way of thinking about it.