Ricotta Ice Cream with Candied Fruit and Pistachios

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 2 cups ricotta cheese, drained if necessary
• 1 teaspoon pure vanilla extract
• Candied fruit
• Chopped pistachios for topping

Directions

1. Combine the half-and-half or cream, sugar, and salt in a small saucepan, and heat gently until warmed through.
2. Place the egg yolks in a medium bowl and whisk them until blended.
3. Set up an ice bath by placing a metal or glass bowl inside a larger bowl with ice and water. Put a mesh strainer over the inner bowl so it is ready for the custard.
4. Once the half-and-half mixture is quite hot, slowly stream it into the yolks while whisking the whole time so the eggs stay smooth. Return everything to the saucepan and cook over medium heat, stirring nonstop with a heatproof spatula, until the custard becomes thick enough to cling to the spatula. Do not let it boil.
5. Right away, pour the custard through the strainer into the bowl set over the ice bath, then stir it until it has cooled.
6. Transfer the custard to a blender, then add the honey, ricotta, and grappa or kirsch, if using. Blend until completely smooth, about 30 seconds. Pour the mixture into a container, cover it, and refrigerate until well chilled.
7. Stir in the lemon juice, then freeze the mixture in your ice cream maker following the manufacturer’s directions. Once it has churned, fold in the candied citrus and nuts, then move the ice cream to a container. Cover it and keep it in the freezer until you are ready to serve.