So what if we are in the midst of winter with sub-zero temperatures…hey ice cream is welcome anytime 🙂 After the holidays I was left with this large tub of ricotta cheese in my freezer. Had planned on making stuffed shell pasta but somehow didn’t get to it or rather didn’t need to with so much food being leftover after each gathering. So stashed it away in the freezer.
A couple months ago, the lovely Margerhita from La Petite Casserole had posted a ricotta ice cream and that recipe came to mind again when I looked at the ricotta laying in the freezer later. It was meant to be. I had to make it.
Margerhita had made a vanilla flavored one and I was in the mood to try something more adventurous so I decided to do a mango flavor one. I also decided to make it easy on myself and wanted to skip the eggs and keep the recipe simple. So in the end I came up with my own recipe which consisted of just whipping ricotta, some cream, sugar and mango pulp together! The result was still a creamy, decadent and ‘mangolicious’ dessert! I made this for our New Year’s party and the only complaint that folks had was that there was not enough of it! 🙂 I made enough for two loaf pans and did scoops out of one and used the second one for a sliced aka ‘kulfi’ version! For those unfamiliar with Kulfi, Kulfi is Indian version of ice cream and is usually served as slices. Mango kulfi has always been my favorite and this version with ricotta has become a new favorite!
Happy weekend folks – We have Martin Luther King day off on Monday and I am really looking forward to the long weekend! Maybe I will make some more of this ice cream (as I am writing this post,my kids are demanding that I make more of this ice cream:) )
- 2 cups whole milk ricotta cheese
- 1 cup heavy whipping cream
- 1 1/2 cups confectioners sugar or powdered cane sugar
- 2 cups canned mango pulp (I used Swad brand) or homemade fresh mango pulp
Take a large mixing bowl and add the ricotta cheese, whipping cream and the sugar and whip using a hand mixer for about 2 to 3 minutes on medium speed until smooth. Then add the mango pulp and again mix for another 1-2 minutes or until well blended and creamy.
Pur the mixture into two loaf pans or any other metal deep dish type pan. If you desire a kulfi version, place in kulfi moulds or place a lining of plastic wrap in the pan before pouring in the mixture. Cover with plastic wrap and place in the freezer for 8 to 10 hours.
take the ice cream out of the freezer and place at room temperature for 8-10 minutes to thaw before serving.
For getting the sliced (kulfi) version, place the pan over a plate with warm water and then place a plate on top and invert the plate and slowly ease the ice cream block onto the plate. Remove the plastic wrap and cut into slices and serve!
You can also use fresh mango pulp instead of canned but make sure you remove the fibrous pulp by straining through a muslin cloth.