Our community is blessed with two dairy cows, and we enjoy fresh milk and yogurt each week!
Sometimes we make ricotta for upscale recipes. My favorite? Fresh Ricotta Blueberry Ice cream.
Last week, after enjoying delicious fresh ricotta, ham, and melon salad, I spotted some extra ricotta and remembered a recipe for ricotta ice cream. A friend from a nearby farm with blueberry bushes had invited us to pick berries earlier in the week, so our refrigerator also had a bucket overflowing with beautiful fresh blueberries. The ricotta, blueberries, and kosher salt turned out to be a delicious combination, but of course, this basic homemade ice cream recipe can be adjusted to include your favorite ingredients. At the last minute, I decided to add lime zest to this recipe — Blueberry Lime Jam is one of the favorites from the Monastery Kitchen line, so I thought that combination would be especially tasty. It’s also the season for fresh mint, which is a lovely garnish along with fresh blueberries.
Making homemade ice cream can seem daunting, but with an ice cream maker, it’s quite easy. The ingredients directly are mixed, placed in the ice cream maker for 30 – 60 minutes, then frozen for several more hours, or overnight in the freezer. This particular recipe was made to celebrate an exciting event, and would be perfect for a summer dessert for any special occasion!
Fresh Ricotta Blueberry Ice Cream
- Lay blueberries out on a tray and place in the freezer.
- Blend ricotta, cream cheese, milk, sugar, vanilla and salt in a blender until smooth. Add lime zest & heavy cream. Blend until just combined.
- Freeze in an ice cream maker according to instructions. Blend in frozen blueberries. Transfer to an airtight container and put in freezer to harden.
Scoop and enjoy!
Also - nuts, candied citrus peeled or chopped chocolate can be added, as well as fresh mint and blueberries for garnish.
Last week’s Elijah concerts at the Community of Jesus were amazingly successful……..full house attendance for both nights accompanied by so many heartfelt comments of how touched and moved listeners were by the richness and beauty of the singing and music.
The brass and organ concert the following week was very different in many ways, yet equally impressive and received enthusiastic applause and compliments from the energized and invigorated audience.
Both concerts were followed by a spectacular reception of both sweet and savory specialties. Among the desserts that received the most acclaim was our favorite little fresh lime tartlet…..so appealing to the eye as well as the palette, so perfect for this time of year.
Little Fresh Lime Tartlet
- Crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.
- Add sugar and butter and mix into the crushed graham cracker.
- Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. I put 1 tablespoon in and then pressed down with 1/4 cup measuring cup. You have the option to bake this at 350 degrees Fahrenheit for 5 minutes so that it can harden.
- In a separate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and Greek yogurt. Mix well.
- Fill the cupcakes about 3/4 of the way full with the mixture. Bake for 12-15 minutes and cool.
- Top with whip cream and garnish with lime if desired. Store in the refrigerator.