Ricotta & Honey Gelato

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, skim milk powder, salt, and the scraped vanilla bean seeds along with the empty vanilla bean pod.
2. Heat the mixture over medium heat, stirring frequently until the sugar and milk powder dissolve and the mixture reaches about 170°F (77°C). Do not boil.
3. Remove from heat and let the vanilla pod steep in the hot milk mixture for 15 minutes, then discard the pod.
4. In a separate bowl, whisk the ricotta until smooth and creamy.
5. Gradually whisk about one cup of the warm milk mixture into the ricotta to temper it, then combine all back into the saucepan.
6. Add the honey and whisk thoroughly until combined and smooth.
7. Pour the mixture through a fine-mesh sieve into a clean container to remove any curds or lumps.
8. Cover and chill the base in the refrigerator for at least 2 hours or until completely cold.
9. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, usually about 35-40 minutes, until it reaches a soft-serve consistency.
10. Transfer the gelato to a lidded container and freeze for at least 2 hours before serving for a firmer texture.
11. Serve scoops of ricotta & honey gelato on their own or garnish with a drizzle of honey and fresh mint if desired.