Ricotta Ice Cream With Candied Fruit And Pistachios

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David Lebovitz
Uploaded by: David Lebovitz


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1 cup (250ml) half-and-half or heavy cream

1/2 cup (100g) sugar

pinch of salt

5 large egg yolks

1/4 cup (80g) honey

2 cups (500ml) whole-milk ricotta cheese

optional: 1 teaspoon grappa or kirsch

1 teaspoon freshly squeezed lemon juice

1/4 cup (40g) finely diced candied lemon, orange, or citron

1/4 cup (40g) coarsely chopped shelled pistachios (untoasted, or very lightly toasted)

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