Ricotta Gelato

A delicate, not-too-sweet ricotta-flavored ice cream ripe for scooping onto pie and customizing with your favorite add-ins. A teaspoon or two or lemon, orange, or grapefruit zest would be a nice addition, as would dark chocolate or cocoa nibs, candied orange peel and chopped pistachio, or a drizzle of honey.
Look for fresh, finely grained ricotta that doesn't skimp on fat. See our taste test on the best storebought ricotta here; this ice cream was made with Sorrento.
Corn syrup gives the ice cream a smooth, easy to scoop, glossy texture despite its relatively low fat content. Other liquid sugars like agave nectar or honey can't be substituted without altering the recipe.

Special equipment: blender or food processor, ice cream maker

Ingredients

serves makes 1 quart, active time 45 minutes, total time 1 hour, 15 minutes

• 1 1/2 cups ricotta cheese (see note above), chilled
• 1 1/2 cups whole milk, chilled
• 3/4 cup "light" (clear) corn syrup
• 1/2 cup sugar
• 1/2 to 1 teaspoon kosher salt, to taste
• Optional mix-ins (see note above)

Procedures

1. In a blender combine ricotta, milk, corn syrup, and sugar. Blend until very well combined, about 30 seconds. Add salt to taste, 1/4 teaspoon at a time. If adding citrus zest, do so now. If adding larger mix-ins wait until ice cream has almost finished churning.
   
2. If ice cream base is sufficiently cold (below 40°F), churn right away. If not, chill blender carafe in refrigerator until base cools.
   
3. Churn base in ice cream maker according to manufacturer's instructions. If adding chunky mix-ins, do so in the last minute of churning. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Pasta With Cherry Tomatoes and Herbed Ricotta

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• 1 pound dried pasta
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1/2 to 1 chili pepper such as Serrano or Thai, finely minced (optional)
• 2 pints very ripe cherry tomatoes, cut in half
• Kosher salt and freshly ground black pepper
• 6 tablespoons finely chopped fresh basil leaves, divided
• 1 teaspoon balsamic vinegar
• 1 cup ricotta cheese
• 1/4 cup grated Pecorino Romano cheese

Procedures

1. Place a large pot of salted water on to boil.
   
2. In a small pot, heat the 1/4 cup of olive oil until lightly smoking over medium heat, then drop in the garlic and chili pepper if using. Cook until fragrant, about 30 seconds to 1 minute. Add the tomatoes, season with salt and pepper, and continue to cook, stirring often, just until the tomatoes begin to soften, about 4 minutes. Remove from the heat, stir in 4 tablespoons of the chopped basil and the balsamic vinegar, then set aside.
   
3. In a small bowl, mix together the ricotta cheese, remaining tablespoon of olive oil, 2 tablespoons chopped basil, and the pecorino cheese. Season with salt and pepper and set aside.
   
4. Cook the pasta following manufacturer's direction until it is al dente. Drain, reserving 1/2 cup of pasta water and return the pasta to the pot along with the tomato mixture. Toss to mix well, adding pasta water as necessary to adjust consistency, then serve the pasta in individual bowls topped with a large spoonful of the herbed ricotta cheese on each.