Café Bianco Ricotta Ice Cream
Café Bianco translates to white coffee in Italian. It’s been exactly one year since our most beautiful family trip to Italy. This ice cream was inspired by our food tour we booked with Andre from Taste of Bologna. Our family had a private Pizza & Gelato Tour where with learned and tasted pizza and gelato from some of the most incredible establishments. We were taken to one of the best Gelato makers in Bologna, The Cremeria! It’s known for using the freshest cream and local ingredients in making their gelato. The inspiration for this recipe came from their creamiest and my favourite flavour, Café Bianco. They would soak the fresh cream with quality espresso beans to infuse the cream with coffee flavour but the colour remained white. In my version, I have incorporated fresh ricotta and made it a simple and delicious non-churn recipe where there is no need for an ice cream machine.
2 cup whipping cream
2 tbsp. espresso beans + additional 2 beans
300 mL condensed milk
1 ½ cup fresh full fat ricotta
1 pkg. (9g) vanilla sugar
In a bowl, mix cream and espresso beans. Place in the refrigerator for at least an hour to infuse the cream.
In a blender, add condensed milk and ricotta and blend until smooth.
Strain cream to remove espresso beans. Place cream and vanilla sugar in a bowl and whip until high peaks form into a thick cream.
Add cream in the ricotta mixture and blend until well incorporated.
Grate the 2 espresso beans and gently stir into the cream mixture.
Pour mixture in a 9 inch loaf pan. Cover with plastic wrap and place overnight in freezer.
SERVINGS 6-8| PREP & COOK TIME 1 hr + overnight freezing