Name: Ricotta Fiocco ice cream with lemon curd and limoncello sponge fingers
Prep time: 6 h 30 min
Cook time: 25 min
Total time: 6 h 55 min
Yield: 1000

Ricotta Fiocco ice cream with lemon curd and limoncello sponge fingers

Very creamy Fiocco ice cream with ricotta, soaked ladyfingers (limoncello and lemon syrup) and homemade lemon curd.

Simply heavenly, the combination of Fiocco ice cream and the slightly sour lemon curd.

Can also be done without alcohol.

Really delicious, very creamy, velvety mouthfeel, slightly acidic fruity ice cream, very refreshing.

This combination is sure to be prepared more often.

Ingredients

Ingredients ice cream
250g ricotta
150g cream 36%
380g whole milk 3,5%
115g sugar, white
1g salt
90g Perfecto
14g binder
Ingredients lemon syrup sugar - ratio 1: 1
50g sugar
50g lemon juice
If alcohol is not used, then take at least double the amount.
Ingredients for soaked ladyfingers
approx. 10-12 pieces of ladyfingers (or more) -
100g lemon syrup--
30-50ml limoncello (to taste)--
Ingredients lemon curd
150 g butter, room temperature
380 g sugar (alternatively: only use 270 g sugar)
4 eggs
200 g lemon juice (alternatively lime)
4 teaspoons grated lemon zest (alternatively lime)
That makes about 3 glasses of 190ml each

Preparation

Step 1:
Making ice cream
Step 1:
Mix dry ingredients
Step 2:
Mix all other ingredients well except for the ricotta and then heat to 85 °, keep the temperature briefly
Step 3:
Allow to cool slightly
Step 4:
Add the ricotta and mix again
Step 5:
Leave to mature in the refrigerator for 3-6 hours
Step 6:
Mix briefly, freeze in the ice cream maker
Step 7:
Then put the ice cream mass in the container in 3 layers, as follows:
Step 8:
Swirl in the ice cream mass, lemon curd with a fork, soaked ladyfingers, etc.
Step 9:
Preparation of lemon curd
Step 1:
Peel the lemon or lime peel thinly with a peeler
Step 2:
Make sure that only the yellow / green peel is removed
Step 3:
The white makes you bitter
Step 4:
Finely shred the peel with 50 g of the sugar in the Kenwood spice grinder.
Briefly bring to the boil with the remaining sugar and lime / lemon juice in the Kenwood 100 °. (Interval level 2 - Flexi stirring element)
Step 5:
But you can also do everything on the stove
Step 6:
Reduce the heat to 80 °, whisk the eggs and use 2 small ladles to temper the lime mixture
Step 7:
Then switch to level 1 (increase the speed with the P button) and slowly pour in the egg mixture
Step 8:
When everything is well mixed, turn up to 90 ° and stir for 10 minutes at level 3 until a light, thick cream has formed (peeled off to the rose, stir for that long, also because of the risk of salmonella)
Step 9:
Finally, switch off the temperature, then gradually add pieces of butter at room temperature and stir for another 5 minutes
Step 10:
Pour lemon curd into clean glasses
Step 11:
Please do not put the glass that is used for ice in the refrigerator, otherwise it will be too firm to swirl in
Step 12:
Store in the refrigerator
Step 13:
Use within 1 month
Preparation of lemon syrup
Step 1:
Simmer lemon juice with sugar 1: 1 for 15 minutes while stirring with the lid open
Preparation of soaked ladyfingers
Step 1:
Pour the sponge fingers over the limoncello and lemon syrup, let it steep.