2 cups heavy cream
1 cup milk
3/4 cup sugar
5 egg yolks!
1 tsp. vanilla
up to 1 cup ricotta
1/2 cup chopped candied orange peel (see recipe below!)
one: heat 1 c. cream + milk + sugar + salt until small bubbles appear around the edges. bout 3-4 min. stir as you like!
two: in the meantime, separate your eggs, beat yolks and get a metal bowl set up in an ice bath. last c. cream goes here!
three: pour half of your warm milkcreamsugar mixture into the egg yolks to bring up to temp. stir! pour egg yolk mixture back into remaining milkecreamsugar! continue to heat, stirring constantly, scraping bottom, until the mixture thickens slightly! bout 4-8 min. 175-180 degrees.
four: pour into cream in ice bath and stir until cooled to 70 degrees-ish. now stir in vanilla + ricotta. a whisk works wonders.
five: put in fridge to cool thoroughly - maybe 4 hrs.
and six: pour into ice cream maker! add candied orange peel to ice cream maker! just before removing ice cream to a container to freeze! to proper ice cream consistency!