I recently found myself craving a “berry cheesecake” style desert and promptly decided to make some gelato with our Fabbri Ricotta base. I used blueberries, because this craving was a very specific one, but there are several berry options that would do quite nicely in this recipe, namely Fabbri’s Amarena (Cherry), Frutta di Bosco (Wild Fruits) or Fragolosa (Strawberry) Variegates. Luckily for me I have Fabbri’s imported Italian gelato ingredients and a Bravo Trittico 18 Mechanic “hot process” batch freezer at my fingertips.  (You may also obtain these ingredients, this batch freezer, and a plethora of other products and equipment by contacting our office @ 612-728-7208, hint. hint).

For one 5 liter batch of the Ricotta gelato you will need:

750 grams Fabbri Ricotta base

1500 grams milk

175 grams sugar

200 grams fresh ricotta

Directions:

Add ricotta powder and sugar into milk, mix well. If using a cold process machine, heat milk so that the powders dissolve completely.

Once powders are mixed well, add in fresh ricotta and again mix thoroughly.

According to your machine,  hot process your mix or move directly onto freezing.

When extracting the gelato from your batch freezer, stop half way through and layer in the fruit/berry variegate of your choice.  Finish extracting the second half of the gelato, then layer your remaining variegate on top in an aesthetically pleasing fashion.

Proceed to serve this tasty treat to the delight of all!