Fresh and creamy all at once, this clever combination of rich ricotta ice cream and icy-cold watermelon chunks is a twist on the classic Creamsicle. Shaved bittersweet chocolate complements both flavors beautifully.
Recipe information
Total Time
3 3/4 hr (includes freezing)
Yield
Makes about 1 quart
Ingredients
1 (15-oz) cold container whole-milk ricotta (1 2/3 cups) or 1 2/3 cups fresh ricotta
3 oz cream cheese, softened
1 cup cold whole milk
1 cup sugar
2 tablespoons dark rum
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
1/8 teaspoon salt
1/3 cup cold heavy cream
1 (4 1/2- to 5-lb) wedge of watermelon, cut into 1-inch-thick slices and chilled
1 oz fine-quality bittersweet chocolate (from a 3-oz bar), shaved (1/4 cup)
Special Equipment
an ice cream maker
Preparation
Step 1
Blend cheeses, milk, sugar, rum, zest, vanilla, and salt in a blender until smooth, about 1 minute. Add cream and blend until just combined, about 5 seconds.
Step 2
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
Step 3
Put scoops of ice cream on watermelon slices and top with chocolate shavings.
