Ricotta and chocolate chip ice cream cones
Ingredients
For the ricotta and chocolate chip ice cream:
450 ml whole milk ricotta cheese
250 ml whole milk
250 ml simple syrup (see recipe below)
0,5 tsp vanilla essence
175 milk chocolate chips
For the simple syrup
125 ml water
100 gram caster sugar
Prepare the ice cream cones following the before mentioned recipes.
Ricotta and chocolate chip ice cream:
In a medium bowl, whisk together the ricotta cheese and milk until smooth. Add the simple syrup and
vanilla essence. Stir to combine. Pour the ricotta mixture into an ice cream maker and freeze according
to the manufacturer's directions. Add the chocolate chips 10 minutes before the end of freezing.
To serve:
Using a 60ml ice cream scoop, place one scoop of ice cream on top of each granulated sugar cone. Serve
immediately.
Simple sugar syrup:
In a saucepan, combine the water and caster sugar over medium heat. Bring to a boil, reduce heat and
simmer for 5 minutes, stirring occasionally, until the caster sugar has dissolved. Take the pan off the heat
and allow the syrup to cool.
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