BILD
GALLERY

Mandarin - ricotta - honey ice cream

Name: Mandarin - Ricotta - Honey Ice Cream
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1000 g

I came across this recipe by chance in a magazine.
The ingredients sounded very interesting to me.
I love experimenting with controversial ingredients.
Anyone can do vanilla.
No sooner said than done ... after the third attempt, the recipe was successful.
The hazelnut brittle topping is a must for the crunch.

Ingredients

94 g whole milk 3,5%
140 g condensed milk 10%
240 g ricotta cheese
10 g vanilla paste
1 pinch of tonka bean
a pinch of salt
20 g egg yolks
85 g honey
15 g Perfecto binder
115 g Perfecto More
250 g freshly squeezed tangerine juice
Hazelnut brittle
200 g hazelnut kernels
Sugar at will

Preparation

Step 1:
Squeeze the mandarins
Step 2:
mix all dry ingredients together
Step 3:
Mix together the milk, the condensed milk, the vanilla paste, the honey and the tangerine juice
Step 4:
add the ricotta and mix for 2 minutes at the highest level
Step 5:
add the egg yolk, stir briefly and heat to 85 degrees with constant stirring for at least 10 minutes
Step 6:
cool the mass in the cold water bath and let it mature for at least 3 hours in the refrigerator (I had it in the refrigerator overnight)
Step 7:
Put the base in the ice cream maker or freeze using the hand freeze method
Step 8:
Hazelnut brittle
Step 1:
Heat the pan and briefly toast the hazelnuts
Step 2:
Sprinkle the sugar over the hazelnut kernels and let melt while stirring constantly
Step 3:
Spread the caramelized hazelnuts on baking paper, allow to cool and store in an airtight container
Step 4:
Decorate the portioned ice cream with the hazelnut brittle and enjoy