Joanne Weir Follow @ChefJoanneWeir

Fresh Ricotta Walnut Ice Cream

You won't believe how easy it is to make this ice cream!  It's one of my favorite recipes from my new series.  Enjoy!

Serves 6



2 1/2 cups fresh ricotta cheese
1 cup sugar
1 cup heavy cream
1 Tb Nocino (Italian walnut liqueur)
1 cup walnut halves



Toast walnuts in a 350F degree oven for 6-8 minutes until lightly brown and fragrant. Let cool, roughly chop and reserve.

Add ricotta, sugar, cream, and Nocino to a food processer. Pulse until evenly combined.

Chill your ice cream maker following the manufacturer’s instructions. Add ricotta mixture to the ice cream maker and churn until thick. Add walnuts to the ice cream and churn gently just to distribute.

Transfer ice cream to freezer and chill 1-2 hours and serve. If frozen hard, let soften at room temperature before serving.