Makes:about 1 quart
- Active time:15 min
- Start to finish:3 3/4 hr (includes freezing)
July 2006
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.
-
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
Tbsp 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
-
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.
-
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
-
Put scoops of ice cream on watermelon slices and top with chocolate shavings.
