{"id":6118,"date":"2013-09-05T18:20:16","date_gmt":"2013-09-06T01:20:16","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=6118"},"modified":"2014-07-26T19:31:46","modified_gmt":"2014-07-27T02:31:46","slug":"ricotta-punch-abruzzo-ice-cream","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/ricotta-punch-abruzzo-ice-cream\/","title":{"rendered":"Ricotta-Punch Abruzzo Ice Cream"},"content":{"rendered":"


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\"Ricotta<\/a><\/p>\n


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One of the saddest casualties of the digital age is surely Gourmet<\/em> magazine. Of course now I am kicking myself for having discarded all my old issues. I know there must be literally thousands of jewels forever lost to me. However, I remembered a recipe for Ricotta Ice Cream<\/em> that I had seen in the magazine years ago. Thank heavens that recipe made it onto the digital archives. I used it as a starting point for this ice cream, making a few changes, including adding Punch Abruzzo<\/a> instead of the rum originally called for.<\/p>\n

This ice cream is rich, but not heavy, and the bittersweet chocolate is a nice foil for the citrus and sweet fruitcake notes of the Punch Abruzzo. Punch is one of my favorite liqueurs. I write about it and mention it so often, people ask if I work for the company. In case you too are wondering, the answer is no, I do not work for them. I just love the stuff.<\/p>\n


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\"Punch<\/a><\/p>\n


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Years ago it was impossible to find Punch Abruzzo in the U.S. Travelers to Italy wrapped bottles in their luggage and secreted them away once back home. It is that good, and at 90 proof it packs dare I say it, quite a punch. The flavor is astoundingly complex and really quite potent; consider that this recipe has a large percentage of dairy from ricotta, mascarpone, milk and cream and yet just two tablespoons of Punch Abruzzo are enough to impart the liqueur’s distinct flavor. Punch is delicious poured over gelato, ice cream and cakes, and now here it is as part of the ice cream itself. Try it once, and you’ll be hooked. I’d love to hear what you think.<\/p>\n


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\"Ricotta<\/a><\/p>\n

Ricotta-Punch Abruzzo Ice Cream<\/em><\/h4>\n


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Makes one very generous quart<\/h6>\n

15 oz. whole milk ricotta cheese
\n1 cup whole milk
\n\u00bc cup mascarpone
\n\u00be cup vanilla sugar
\n2 tablespoons Punch Abruzzo
\n\u00bd teaspoon vanilla extract
\nteaspoon orange extract
\nPinch kosher salt
\n1 cup heavy cream
\n5 \u00bd oz. bittersweet chocolate, chopped (Valrhona bittersweet 71%)<\/p>\n

extra Punch Abruzzo for topping the ice cream<\/p>\n

\"Ricotta<\/a><\/p>\n


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Drain the ricotta if it is very wet. Place ricotta, milk, mascarpone, vanilla sugar, Punch Abruzzo, extracts and salt in the blender jar. Blend until smooth. Add the cream and blend. Refrigerate 6 hours or overnight until well chilled. Pour base into ice cream machine, adding the chopped chocolate after 35 minutes or according to the machine manufacturer’s directions. You can serve this directly from the ice cream machine or transfer it to a container and place it in the freezer to cure for 2 to 4 hours. Serve the ice cream with a bit of Punch Abruzzo dribbled on top.<\/p>\n


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Adapted from Gourmet Magazine<\/p>\n

Food Nerd Notes<\/em>:<\/p>\n

I used Valrhona 71% bittersweet chocolate, available at Trader Joe’s, a product I typically find too bittersweet and dry for my taste. The Punch Abruzzo marries beautifully with the dark chocolate, bringing out fragrance notes in the chocolate I had not noticed before. Use what you like, but go with a high percentage chocolate. The sweet and complex Punch Abruzzo demands it.<\/p>\n

Vanilla sugar is granulated sugar in which vanilla beans have buried and left to rest. Over time the beans lend their sweet fragrance and flavor to the sugar, which in turn perfumes and flavors anything made with it. To make vanilla sugar slice down the length of a vanilla bean and scrape the seeds into 2 cups of granulated sugar. Bury the bean deep in the sugar, and seal tightly for 1 to 2 weeks. I use C&H Baker’s Sugar, a granulated sugar that is more finely ground than standard granulated sugar, yet not as finely ground as superfine sugar. It is used measure for measure just as regular granulated sugar.<\/p>\n

Don’t skip the orange extract. It complements the Punch Abruzzo. If you have no Punch Abruzzo, use Myers’ rum.<\/p>\n

Punch Abruzzo is available from A Cork Above<\/a> in Florida.<\/p>\n


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Note: You can click on any picture for a slide show!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

One of the saddest casualties of the digital age is surely Gourmet magazine. Of course now I am kicking myself for having discarded all my old issues. I know there must be literally thousands of jewels forever lost to me. However, I remembered a recipe for Ricotta Ice Cream that I had seen in the […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,59],"tags":[1059,524,1054,126,1654,1491],"class_list":["post-6118","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recipes","tag-a-cork-above","tag-mascarpone","tag-punch-abruzzo","tag-ricotta","tag-ricotta-punch-abruzzo-ice-cream","tag-vanilla-sugar"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1AG","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/6118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=6118"}],"version-history":[{"count":4,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/6118\/revisions"}],"predecessor-version":[{"id":7465,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/6118\/revisions\/7465"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=6118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=6118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=6118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}