Yield: 8 servings
|½ cup||Powdered sugar|
|2 tablespoons||Marsala (or substitute Madeira or sherry)|
|1 pounds||Part-skim milk ricotta|
|½ cup||Whipping cream|
IN A LARGE BOWL, stir sugar and Marsala together until sugar dissolves. Push ricotta through a sieve into the mixture and stir well. Chill thoroughly. When ready to proceed, whip cream into soft peaks. Fold it into the ricotta mixture. Transfer to ice cream machine and freeze according to machine's directions.
Makes 1 Quart
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK