Always check the labels of the products you use.
Method
- 1
Chill. In a blender mix ricotta, milk, corn syrup, and sugar. Blend till very well mixed, around 30 seconds. Add salt till it tastes right, 1/4 teaspoon after another. Do so now if adding citrus zest. If adding larger mix-ins wait till ice cream has almost finished churning. Churn right away if ice cream base is sufficiently cold (below 5°C or 4°C). Chill blender carafe in fridge till base cools if not. Churn base in ice cream maker according in order to manufacturer's instructions. Do so in the last minute of churning if adding chunky mix-ins. Move ice cream to airtight container plus put in the fridge in freezer for no less than 4 to 5 hours before serving.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
168.9 g per serving
337.8 % of the 50 g daily maximum · 675.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the recipe has 1 serving, so these numbers are for the whole batch. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 1131 kcal |
| Protein | 24.9 g |
| Carbohydrate | 199.5 g |
| of which sugars | 187.6 g |
| of which free sugars | 168.9 g |
| Fat | 30.2 g |
| of which saturates | 18.3 g |
| Fibre | 0 g |
| Salt | 2.48 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
