Thursday, July 26, 2012


Remember when the only thing we knew to do with a tub of
this tangy cheese was to cook up a batch of lasagna? Times
have changed. Today's nuanced, artisanal versions of ricotta
lend a delicate flavor to everything from potato salad to home-
made ice cream.

Raspberry-Ricotta Ice Cream
Makes about 4 servings
Puree 1 1/4 cups ricotta, 1/2 cup cane sugar, 3/4 tsp vanilla,
1 tsp grated lemon zest, and a pinch coarse salt. Stir in 1/2
cup heavy cream. Freeze in ice cream maker, then mix in 1
cup berries. Transfer to a container and freeze until firm.

Whole Living Magazine, July/August 2012