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Yield

6 large ice cream sandwiches

Prep

30 minutes

Cooking

80 minutes

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Blackberry Ricotta Ice Cream Graham Sandwiches

Ingredients

Honey Graham Crackers

345 mL (1 1/3 cup) all-purpose flour

3 mL (1/2 tps) baking soda

1 mL (1/4 tps) salt

125 mL (1/2 cup) Neilson
unsalted butter, at room temperature

125 mL (1/2 cup) brown sugar

50 mL (3 tbsp) honey

30 mL (2 tbsp) Neilson milk

15 mL (1 tbsp) vanilla extract

 

Blackberry Compote

1 pint blackberries

125 mL (1/2 cup) sugar

Splash of orange juice

 

Blackberry Ricotta Ice Cream

250 mL (1 cup) Neilson whipping cream

125 mL (1/2 cup) granulated sugar

Pinch of salt

5 large egg yolks

500 mL (2 cups) Saputo Ricotta di Campagna

1 pint blackberries

 

 

Directions

Honey Graham Crackers

In a medium-sized bowl, whisk together flour, baking soda, and salt. Set side.

In the bowl of a standing mixer, cream together butter, sugar, and honey until fluffy. Stir in the dry ingredients while alternating with the milk and vanilla.

Between two sheets of parchment paper, roll out the chilled dough into approximately 1/4 inch thickness. Using a cookie cutter, stamp out the cookie cut outs.

Chill the cookie cut outs for 30 - 45 minutes before baking.

When dough is thoroughly chilled, bake cookies at  350°F for 15 minutes.

Blackberry Compote

Combine the blackberries, 125 mL (1/2 cup) of the sugar and the orange juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 15 minutes.

Pour the mixture into a bowl through a fine mesh strainer. Using a spoon, force out as much of the liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.

 

Blackberry Ricotta Ice Cream

In a medium-sized bowl, whisk together the egg yolks. Set aside.

Warm the cream with the sugar and salt in a small saucepan.

When the half-and-half mixture is very warm, gradually add it to the yolks, stirring constantly with a whisk as you pour (to avoid cooking the eggs). Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly. Cook the custard until the custard thickens and coats the spatula. Do not boil.

Immediately strain the custard into a bowl using a fine meshed sieve/strainer.

Pour the custard into a blender and add the ricotta. Purée in the blender until the mixture is very smooth, about 30 seconds. Pour the mixture into a container, cover, and chill thoroughly.

Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. When done, stir in the fresh blackberries, breaking up some of the berries.

Transfer ice cream into a sheet pan lined with parchment. Freeze ice cream sheet for 2 - 3 hours, until ice cream is really firm.

Once frozen, cut the ice cream sheet into bars the same size as the graham crackers. Sandwich each ice cream bar with graham crackers. Serve immediately.

A recipe created by our foodie influencer @ConstellationInspiration