Ina Garten Rum Raisin Ricotta Ice Cream

Ina Garten rum raisin ricotta ice cream is easy: no custard, just pulse everything in a food processor. She found the idea on Food52 and built it around ricotta for creamy scoops you can make ahead. It’s a freezer friendly easy dessert for your next dinner party.

Fresh whole-milk ricotta is what gives every scoop that creamy richness. Grainy or low-fat ricotta will leave the texture icy and thin, so grab the good stuff from the deli counter.

Source: Go-To Dinners (2022)

Ina Garten Rum Raisin Ricotta Ice Cream

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

735

kcal

Pulse ricotta and cream cheese in a food processor with sugar, vanilla, and dark rum, stream in heavy cream, then churn into frozen scoops loaded with boozy golden raisins for a rich, tangy finish.

Ingredients

• ¾ cup golden raisins
  

• ½ cup dark rum, such as Mount Gay
  

• 15 ounces (1⅔ cups) fresh whole-milk ricotta
  

• 3 ounces cream cheese, diced (see note)
  

• 1 cup sugar
  

• 1 teaspoon pure vanilla extract
  

• ¼ teaspoon pure almond extract
  

• Kosher salt
  

• 1 cup cold heavy cream

Directions

• Soak the raisins: Place the raisins and rum in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover, and set aside until cool. Drain the raisins, reserving the rum.
• Blend the base: Put the ricotta, cream cheese, sugar, vanilla and almond extracts, ⅛ teaspoon salt, and the reserved rum in the bowl of a food processor and pulse just until well blended. With the food processor running, pour the heavy cream down the feed tube and process until well blended. Pour into a quart container and refrigerate for at least an hour and up to a few days.
• Churn and freeze: Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. When the ice cream is almost frozen, add the raisins and mix just to combine. Transfer to a container and freeze until firm. To serve, soften slightly and scoop into serving dishes.

Tools for this recipe

• Cuisinart 14-cup food processor, Cuisinart MultiClad Pro 3-quart saucepan, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without an ice cream maker?

You can pour the base into a shallow container and freeze it, stirring every 30 minutes for about 3 hours. The texture won't be as smooth as churned, but it still tastes great. Just keep stirring on schedule so you don't end up with a solid block.

What kind of ricotta works best?

Grab fresh whole-milk ricotta from the deli case if you can find it. The tub kind from the shelf tends to be grainier and waterier, which makes the finished ice cream icy instead of smooth. Full-fat is non-negotiable here.

How long does this keep in the freezer?

It stays good in a sealed container for about two weeks. After that the texture gets harder and the rum flavor starts to fade, so try to finish it while it's at its best.

Can I use whipped cream cheese instead of regular?

Stick with regular block cream cheese, not whipped. Whipped has extra air beaten in, which throws off the proportions and gives you a thinner base. The recipe needs that dense, full-fat texture to hold up during churning.

Can I swap the rum for something non-alcoholic?

Dark grape juice or apple cider work as a swap. The raisins won't have that boozy warmth, but the soaking step still plumps them up so they stay soft in every scoop.