Roasted Cherry Ricotta Ice Cream With Citrus Zest

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 quart
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 7 hours 25 minutes, including chilling and freezing

Quick Ingredients

• 2 cups pitted halved sweet cherries
• 2 tablespoons granulated sugar, for cherries
• 1 teaspoon fresh lemon juice
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar, for custard
• 5 large egg yolks
• 1 cup whole-milk ricotta cheese, preferably drained
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon finely grated orange zest
• 1/4 teaspoon fine sea salt

Do This

• 1. Roast cherries at 400°F for 18 to 20 minutes with sugar, lemon juice, and a pinch of salt; cool completely.
• 2. Heat milk, cream, half the sugar, and salt until steaming, about 170°F.
• 3. Whisk egg yolks with remaining sugar, then slowly temper with the hot dairy.
• 4. Cook custard over medium-low heat to 175°F to 180°F, then strain.
• 5. Blend warm custard with ricotta, vanilla, lemon zest, and orange zest until smooth.
• 6. Chill custard at least 4 hours, then churn for 20 to 25 minutes.
• 7. Layer churned ice cream with roasted cherries and syrup; freeze 2 to 3 hours before scooping.

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Why You’ll Love This Recipe

• Italian-inspired and elegant: Creamy ricotta, citrus zest, and roasted cherries create a flavor that feels like a frozen cannoli-meets-gelato moment.
• Deep cherry flavor: Roasting the cherries concentrates their juices and gives the ice cream beautiful ruby ribbons.
• Rich but delicate: A classic egg custard gives body, while ricotta adds a soft, creamy dairy sweetness.
• Perfect for making ahead: The custard can chill overnight, and the finished ice cream keeps beautifully in the freezer.

Grocery List

• Produce: Fresh sweet cherries, 1 lemon, 1 orange
• Dairy: Whole milk, heavy cream, whole-milk ricotta cheese, large eggs
• Pantry: Granulated sugar, vanilla extract, fine sea salt

Full Ingredients

For the Roasted Cherries

• 2 cups fresh sweet cherries, pitted and halved, about 12 ounces or 340 grams
• 2 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon fine sea salt

For the Ricotta Custard Base

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar, divided
• 5 large egg yolks
• 1 cup whole-milk ricotta cheese, preferably drained for 30 minutes if watery
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon finely grated orange zest
• 1/4 teaspoon fine sea salt

Equipment

• Ice cream maker with a fully frozen bowl, if required by your model
• Rimmed baking sheet or small baking dish
• Medium saucepan
• Mixing bowls
• Whisk
• Fine-mesh strainer
• Instant-read thermometer
• Blender or immersion blender
• Freezer-safe container with lid

Step-by-Step Instructions

Step 1: Prepare your ice cream maker and oven

If your ice cream maker uses a freezer bowl, make sure the bowl has been frozen for at least 24 hours before churning. Preheat the oven to 400°F. Set out a rimmed baking sheet or a small baking dish for the cherries.

Step 2: Roast the cherries

Place the pitted and halved cherries on the baking sheet or in the baking dish. Sprinkle with 2 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, and 1/8 teaspoon fine sea salt. Toss gently until the cherries are evenly coated, then spread them into a mostly even layer.

Roast for 18 to 20 minutes, stirring once halfway through, until the cherries are softened, glossy, and surrounded by a ruby-red syrup. Let them cool at room temperature for 20 minutes, then transfer the cherries and their syrup to a small bowl. Refrigerate until completely cold.

Step 3: Warm the dairy for the custard

In a medium saucepan, combine the whole milk, heavy cream, 1/2 cup of the granulated sugar, and 1/4 teaspoon fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is steaming and reaches about 170°F. Do not let it boil.

Step 4: Whisk and temper the egg yolks

While the dairy warms, place the egg yolks in a medium heatproof bowl with the remaining 1/4 cup granulated sugar. Whisk for 1 to 2 minutes, until the yolks look slightly lighter and smoother.

Slowly pour about 1 cup of the hot dairy mixture into the yolks while whisking constantly. This gradually warms the eggs and helps prevent scrambling. Pour the tempered egg mixture back into the saucepan with the remaining hot dairy, whisking as you combine.

Step 5: Cook the custard until silky and thickened

Cook the custard over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, until it thickens slightly and reaches 175°F to 180°F. This usually takes 5 to 8 minutes. The custard should coat the back of a spoon, and when you draw a line through it with your finger, the line should hold.

Remove the saucepan from the heat right away. Pour the custard through a fine-mesh strainer into a clean bowl to catch any bits of cooked egg and ensure the smoothest possible texture.

Step 6: Blend in the ricotta and citrus zest

Add the ricotta cheese, vanilla extract, lemon zest, and orange zest to the warm strained custard. Blend with an immersion blender until very smooth, about 30 to 60 seconds. If using a regular blender, blend carefully in batches if needed, venting the lid slightly to allow steam to escape.

The mixture should be creamy, pale, and lightly fragrant with citrus. If your ricotta is naturally a little textured, blending is especially helpful for creating a smooth, gelato-like base.

Step 7: Chill the custard thoroughly

Cover the custard and refrigerate for at least 4 hours, or preferably overnight. The custard should be very cold before churning, ideally 40°F or colder. This chilling time improves both flavor and texture, giving the ricotta and citrus time to settle into the custard.

Step 8: Churn the ice cream

Stir the chilled custard well, then pour it into your ice cream maker. Churn according to the manufacturer’s instructions until the ice cream reaches a thick soft-serve consistency, usually 20 to 25 minutes.

While the ice cream churns, remove the roasted cherries from the refrigerator. If the cherry pieces are large, roughly chop them so they distribute nicely through the ice cream while still leaving juicy pockets of fruit.

Step 9: Layer with roasted cherries and freeze

Spoon one-third of the churned ricotta ice cream into a freezer-safe container. Add a spoonful of roasted cherries and a drizzle of their syrup. Repeat with two more layers of ice cream and cherries. Use a butter knife or small spoon to gently swirl once or twice, but avoid overmixing if you want distinct cherry ribbons.

Press a piece of parchment paper directly against the surface of the ice cream, cover with a lid, and freeze for 2 to 3 hours, or until scoopable and firm.

Step 10: Serve

Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Serve in chilled bowls or waffle cones, making sure each scoop has creamy ricotta custard, roasted cherry pieces, and a little glossy cherry syrup. For a simple finish, add a tiny pinch of extra lemon zest or a few fresh cherry halves on top.

Pro Tips

• Use whole-milk ricotta: Part-skim ricotta can taste lean and may produce an icier texture. Whole-milk ricotta gives the ice cream its signature creamy richness.
• Drain watery ricotta: If liquid pools around your ricotta, spoon it into a fine-mesh strainer or cheesecloth-lined sieve for 30 minutes before using.
• Do not boil the custard: Keep the custard between 175°F and 180°F. Higher heat can scramble the eggs and create a grainy base.
• Chill completely before churning: A very cold custard churns faster, traps air better, and freezes creamier.
• Layer rather than fully mix the cherries: Swirling the cherries into the container gives you beautiful ruby streaks and pockets of roasted fruit.

Variations

• Amarena-style cherry ricotta ice cream: Replace the roasted cherries with 3/4 cup chopped amarena cherries and 2 tablespoons of their syrup for a deeper Italian pastry-shop flavor.
• Chocolate cherry ricotta: Fold 1/3 cup finely chopped dark chocolate into the churned ice cream as you layer it with the roasted cherries.
• Almond citrus version: Add 1/4 teaspoon almond extract with the vanilla and top the finished ice cream with toasted sliced almonds before serving.

Storage & Make-Ahead

The custard base can be made up to 24 hours ahead and kept covered in the refrigerator until ready to churn. The roasted cherries can also be prepared 2 days ahead and stored in an airtight container in the refrigerator. Once churned and frozen, the ice cream keeps well in an airtight freezer-safe container for up to 2 weeks. For the best texture, press parchment paper directly onto the surface before sealing the container to help reduce ice crystals. Let the ice cream soften at room temperature for 5 to 10 minutes before scooping.

Nutrition (per serving)

Calories: 295 kcal | Carbs: 31g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Fiber: 1g | Sugar: 29g | Sodium: 139mg | Cholesterol: 178mg