Sunday, June 23, 2013

Blackberry Ginger Ricotta Ice Cream-Announcing Black and White Wednesday #89

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Not your traditional ice cream, this somewhat grainy, almost rustic blackberry ginger ice cream uses pureed ricotta cheese as a base with a little heavy cream added, but the intense ginger flavor comes from a homemade ginger simple syrup. Flecks of lime zest add a pleasing citrus zing. The blackberries are folded in the ice cream after processing in an ice cream maker. However, if an ice cream maker is not in your battery of appliances, instructions for making the ice cream without an ice cream maker can be found on David Lebovitz's Blog

This post is two fold-one to feature the blackberry ginger ricotta ice cream recipe and to announce that I am hosting BWW #89. Black and White Wednesday is among my favorite blog events. I get a special thrill out of transforming a culinary related color image into various shades of black and white. This superb event was begun by Susan back in the summer of  2011 and is now being expertly managed by Cinzia. Rather than going through the very simple requirements for joining this event, I refer you to Cinzia's rules and host's line-up post. Just send the link to your post to lynnylu AT gmail Dot com, attach a photo sized according to the size mentioned in the rules and host's line-up post and maybe a little about your photo. A blog is not necessary.

Blackberry Ginger Ricotta Ice Cream

1- 15 ounce carton ricotta cheese
1 cup ginger syrup ( recipe follows)
2 tablespoons ginger liqueur
Grated zest of 1 lime
1/4 heavy cream
1 teaspoon vanilla extract
1 cup fresh blackberries

Puree the ricotta cheese until smooth. Add the ginger syrup, ginger liqueur, grated lime zest,heavy cream and vanilla extract. Blend well. Freeze in an ice cream maker or use the tray method described above. Remove from machine and fold in blackberries. For best results, freeze the ice cream in a shallow flat container. Also, best eaten the same day. Makes about 4 servings.

Ginger Simple Syrup
1 cup sugar
1 cup water
1 3-inch piece fresh ginger, chopped

Over medium heat, bring water and sugar to a boil, stirring to dissolve sugar. Add ginger pieces. Boil one minute. Remove from heat, cover and let sit one hour. Strain liquid. Discard ginger. Cover and refrigerate. Keeps about 1 month. For long storage, add 1 tablespoon vodka to the syrup. Makes about 1-1/2 cups. 
 Fresh Juicy Blackberries
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Blackberry  Ginger Ricotta Ice Cream
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Simona said...

What a nice recipe for ice cream! We don't have blackberries yet, but I will bookmark for later use. Have a nice week! I am planning to participate in BWW, of course.

Elizabeth said...

Wow! That looks fabulous. I love the contrast of the blackberries against the icecream. Like Simona, I will bookmark this for when the blackberries appear later this summer.

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