Honey Pistachio Ricotta Ice Cream With Citrus Zest

Name: Honey Ricotta Pistachio Ice Cream
Prep time: 25 min
Cook time: 10 min
Total time: 8 h 5 min
Yield: 8 servings, about 1/2 cup each
Cuisine: Italian
Ingredients: 15 ounces whole-milk ricotta, preferably fresh, drained for 20 minutes if watery; 1 1/2 cups whole milk; 3/4 cup heavy cream; 2 tablespoons nonfat dry milk powder; 1/2 cup mild floral honey, such as acacia, orange blossom, clover, or wildflower; 1/3 cup granulated sugar; 5 large egg yolks; 1 teaspoon finely grated lemon zest, from about 1 medium lemon; 1/2 teaspoon finely grated orange zest, from about 1 small orange; 1 teaspoon vanilla extract; 1/4 teaspoon fine sea salt; 3/4 cup shelled unsalted pistachios; 1 tablespoon mild honey, for drizzling over the finished ice cream, optional; 1 tablespoon finely chopped toasted pistachios, reserved from the total amount, for garnish, optional; 1 small pinch finely grated lemon zest, for garnish, optional

Imperial July 10, 2026July 10, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings, about 1/2 cup each
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 8 hours 5 minutes, including chilling and freezing

Quick Ingredients

3/4 cup shelled unsalted pistachios
1 1/2 cups whole milk
3/4 cup heavy cream
2 tablespoons nonfat dry milk powder
1/2 cup mild floral honey
1/3 cup granulated sugar
5 large egg yolks
15 ounces whole-milk ricotta, drained if watery
1 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 tablespoon honey, for finishing, optional

Do This

1. Toast pistachios at 350°F for 7 to 9 minutes; cool and chop.
2. Heat milk, cream, dry milk powder, honey, and salt until steaming, about 170°F.
3. Whisk egg yolks with sugar, then slowly temper with the hot dairy mixture.
4. Cook the custard over medium-low heat to 170°F to 175°F, stirring constantly.
5. Blend custard with ricotta, citrus zest, and vanilla until completely smooth.
6. Chill at least 4 hours, then churn in an ice cream maker for 20 to 25 minutes.
7. Fold in chopped pistachios, transfer to a container, and freeze for 3 hours before scooping.

Why You’ll Love This Recipe

Elegant but easy: Ricotta, honey, pistachios, and citrus create a refined Italian-inspired flavor without complicated techniques.
Exceptionally creamy: A custard base plus blended whole-milk ricotta gives the ice cream a smooth, lush texture.
Not too sweet: Floral honey adds gentle sweetness while lemon and orange zest keep every bite bright.
Beautiful contrast: Toasted pistachios bring nutty crunch against the velvety ricotta-honey base.

Grocery List

Produce: 1 lemon, 1 orange
Dairy: whole milk, heavy cream, whole-milk ricotta, large eggs
Pantry: shelled unsalted pistachios, mild floral honey, granulated sugar, nonfat dry milk powder, vanilla extract, fine sea salt

Full Ingredients

For the Ricotta Honey Ice Cream Base

15 ounces whole-milk ricotta, preferably fresh, drained for 20 minutes if watery
1 1/2 cups whole milk
3/4 cup heavy cream
2 tablespoons nonfat dry milk powder
1/2 cup mild floral honey, such as acacia, orange blossom, clover, or wildflower
1/3 cup granulated sugar
5 large egg yolks
1 teaspoon finely grated lemon zest, from about 1 medium lemon
1/2 teaspoon finely grated orange zest, from about 1 small orange
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt

For the Pistachios and Finishing

3/4 cup shelled unsalted pistachios
1 tablespoon mild honey, for drizzling over the finished ice cream, optional
1 tablespoon finely chopped toasted pistachios, reserved from the total amount, for garnish, optional
1 small pinch finely grated lemon zest, for garnish, optional

Honey Pistachio Ricotta Ice Cream With Citrus Zest – Closeup

Step-by-Step Instructions

Step 1: Toast the pistachios

Preheat the oven to 350°F. Spread the pistachios in a single layer on a small rimmed baking sheet. Toast for 7 to 9 minutes, shaking the pan halfway through, until the nuts smell fragrant and look slightly deeper green and golden at the edges. Let them cool completely, then roughly chop them. Reserve 1 tablespoon for garnish if you like, and keep the rest for folding into the ice cream.

Step 2: Prepare the ricotta for a smooth base

If your ricotta looks loose or has visible liquid, spoon it into a fine-mesh strainer set over a bowl and let it drain for 20 minutes. This small step helps prevent icy texture. If your ricotta is already thick and creamy, you can use it right away. Keep the ricotta at room temperature while you make the custard so it blends more easily.

Step 3: Warm the milk, cream, honey, and salt

In a medium saucepan, whisk together the whole milk, heavy cream, nonfat dry milk powder, honey, and fine sea salt. Set the pan over medium heat and warm the mixture, whisking often, until the honey dissolves and the dairy is steaming. The mixture should reach about 170°F, but it should not boil. Remove the pan from the heat while you prepare the egg yolks.

Step 4: Whisk the yolks and sugar

In a medium heatproof bowl, whisk the egg yolks and granulated sugar for 1 to 2 minutes, until the mixture looks slightly paler and thicker. This helps the sugar dissolve and gives the finished ice cream a silkier texture. Set the bowl on a damp kitchen towel to keep it steady for tempering.

Step 5: Temper and cook the custard

Slowly ladle about 1 cup of the hot milk mixture into the egg yolks while whisking constantly. This gently warms the yolks so they do not scramble. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom and corners of the pan, until the custard reaches 170°F to 175°F and lightly coats the back of the spatula, about 4 to 6 minutes.

Do not let the custard boil. If you see steam and the mixture thickens slightly, check the temperature often. A careful, gentle cook is the key to a creamy ice cream base.

Step 6: Blend with ricotta, citrus zest, and vanilla

Set a fine-mesh strainer over a blender jar or a large heatproof bowl. Strain the hot custard to catch any tiny bits of cooked egg. Add the drained ricotta, lemon zest, orange zest, and vanilla extract. Blend on medium-high speed for 45 to 60 seconds, until the mixture is completely smooth and glossy. If using an immersion blender, blend in a deep bowl until no ricotta graininess remains.

Step 7: Chill the base thoroughly

Pour the blended base into a clean bowl or container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until very cold, at least 4 hours or up to 24 hours. For best churning, the base should be below 40°F before it goes into the ice cream maker.

Step 8: Churn and fold in pistachios

Churn the chilled base in an ice cream maker according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve. During the final 1 to 2 minutes of churning, add the chopped toasted pistachios so they distribute evenly without breaking down too much.

Step 9: Freeze until scoopable

Transfer the churned ice cream to a freezer-safe container. Smooth the top, press parchment paper directly onto the surface, and cover tightly with a lid. Freeze at 0°F for at least 3 hours, or until firm enough to scoop. Let the ice cream sit at room temperature for 5 to 8 minutes before serving. Finish with a small drizzle of honey, a sprinkle of reserved pistachios, and a tiny pinch of lemon zest if desired.

Pro Tips

Use whole-milk ricotta: Part-skim ricotta can make the ice cream taste flatter and feel icier. Whole-milk ricotta gives the best creamy texture.
Choose a gentle honey: Acacia, orange blossom, clover, or mild wildflower honey works beautifully. Very dark or strong honey can overpower the ricotta.
Do not skip chilling: A very cold base churns faster, traps smaller ice crystals, and produces a smoother final texture.
Blend well: Ricotta can be slightly grainy on its own, so blend until the base looks satiny and uniform.
Add nuts at the end: Fold pistachios in during the last minute or two of churning so they stay distinct and crunchy.

Variations

Fig and honey ricotta ice cream: Swirl 1/3 cup fig jam into the churned ice cream as you pack it into the container, then freeze until firm.
Chocolate pistachio ricotta ice cream: Add 2 ounces finely chopped dark chocolate during the last minute of churning along with the pistachios.
Amaretto citrus version: Add 1 tablespoon amaretto liqueur to the chilled base just before churning for a lightly almond-scented finish.

Storage & Make-Ahead

Store the ice cream in a tightly sealed freezer-safe container at 0°F for up to 2 weeks for the best flavor and texture. Press parchment paper directly onto the surface before closing the lid to reduce ice crystals. The custard base can be made and refrigerated up to 24 hours before churning. The pistachios can be toasted and chopped up to 3 days ahead; store them in an airtight container at room temperature. If the ice cream becomes very firm after several days, let it soften at room temperature for 8 to 10 minutes before scooping.

Nutrition (per serving)