Ricotta-honey gelato with orange

Time 20 minutes
Yields Serves 8 (Makes 1 quart gelato)
Ricotta-honey gelato with orange

Puree the ricotta, whipping cream, milk, sugar, liqueur and honey in a food processor until quite smooth. Taste and add more honey or liqueur if necessary; the flavor should be quite pronounced as it will become muted after freezing.


Pass the mixture through a fine mesh strainer to remove any clumps, and then freeze in an ice cream maker according to manufacturer’s instructions. The texture will be slightly grainy. For the best flavor, the gelato should be eaten the same day.

This is terrific served with lightly sweetened fresh berries or other fruit.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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