Best Ricotta Gelato Toast Recipes

RICOTTA TOAST WITH JAM

Steps:

• Cover the toast with a generous portion of Homemade Ricotta and top with the Berry Quick Jam.
• Heat the milk and cream in a medium pot over medium heat until just bubbling. Remove from the heat and stir in the lemon juice and salt. Wait until the milk begins to curdle, 3 to 5 minutes; do not stir again. Strain through cheesecloth and let sit for 1 hour over a colander to drain completely. Store in the refrigerator.
• Combine the strawberries, raspberries, sugar, lemon zest and juice and vanilla beans in a medium pot over medium heat. Cook until the syrup sticks to a metal spoon, about 20 minutes, stirring every now and then. Stir in the vinegar and remove from the heat. Pour into clean jars, close and bring to room temperature (or use an ice bath to speed this up). Keep in the fridge for up to 2 weeks.

RICOTTA GELATO TOAST

Steps:

• This recipe originated in Giada In Italy. Episode: Sweet Capri.
• Heat the half-and-half, sugar and 1/4 teaspoon salt in a small saucepan over medium heat until the sugar is dissolved and the half-and-half is about to simmer. Meanwhile, whisk the egg yolks in a small bowl until light, fluffy and pale. Slowly add 1/2 cup of the half-and-half mixture into the egg yolks, whisking constantly to prevent scrambling the eggs. Whisk in another 1/2 cup. Return the entire mixture to the pan and continue to cook over medium-low heat, stirring constantly with a flat-bottom spoon, until the mixture thickens slightly, coating the back of the spoon, about 6 minutes. Pour the mixture into the pitcher of a blender. Add the ricotta and lemon zest. Puree on medium until smooth, about 30 seconds. Cool the mixture in the refrigerator until completely chilled, about 1 hour.
• Freeze the base in an ice cream maker according to manufacturers directions. When frozen to a soft texture, add the chocolate chips and shut off the machine. Pour into an airtight container and freeze. Temper the gelato for 8 minutes before scooping.
• Heat 1 tablespoon of the butter in a large skillet over medium heat. Whisk together the milk, whole eggs, vanilla, cinnamon and a pinch of salt in a medium bowl. Working one at a time, dredge 3 of the brioche slices in the batter and place directly in the skillet. Cook until golden brown and cooked through, about 3 minutes per side. Remove to a plate. Continue with the remaining bread, adding the remaining 1 tablespoon butter to the skillet.
• To serve, plate a piece of toast on each plate. Top with a large scoop of gelato, sprinkle with the orange segments and drizzle with the honey and olive oil, if using.

RICOTTA GELATO

Steps:

• Place ricotta in a cheesecloth-lined sieve set over a bowl. Place in refrigerator, and drain overnight.
• Combine milk and nutmeg in a medium saucepan; bring to a simmer.
• Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return the milk to a simmer.
• Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
• Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Whisk in drained ricotta until thoroughly blended.
• Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight container.

TOMATO, BASIL, AND RICOTTA GELATI

Steps:

• For tomato gelato:
• Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
• Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For basil gelato:
• Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
• Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For ricotta gelato:
• Combine ricotta cheese and milk in processor; puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.
• Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For garnish:
• Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove pan from heat. Gently drop tomatoes into hot caramel syrup, tilting pan to coat. Using fork, quickly lift out tomatoes and transfer to sheet of foil. Cool tomatoes completely. DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead. Let stand at room temperature.
• Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan. Heat oil over medium heat to 350°F. Add basil leaves and fry just until translucent, about 2 minutes. Using slotted spoon, transfer basil to paper towels to drain. DO AHEAD: Can be made 5 hours ahead. Let stand at room temperature.
• Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses. Garnish with candied cherry tomatoes and fried basil leaves and serve.