IT | EN

Gelato · Dessert

Free recipe

Sheep ricotta gelato with rum and pistachio

A rich, enveloping gelato where the delicacy of sheep ricotta meets pistachio and the warm notes of dark rum. Creamy and aromatic, with the crunch of pistachio grains.

A recipe by Andrea Rapanaro
5.0/5 · 1 Sign in to rate
Comments 1
Sheep ricotta gelato with rum and pistachio

The mix

Ingredients

1 kg
Base
Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient Weight %
Whole milk 506 g 53.3%
Cream 35% 57.2 g 6%
Sheep ricotta 180.8 g 19%
Skim milk powder SaporePuro -20% 9.5 g 1%
Cream stabilizer (locust bean/guar) 3.6 g 0.4%
Sucrose 136.7 g 14.4%
Dextrose SaporePuro -20% 30.4 g 3.2%
Dark rum 25.3 g 2.7%
Ripple
Toasted pistachio grains 50.5 g 5.3%

SaporePuro affiliate links: you get 20% off the goods (the discount is applied when you reach the cart), I earn a commission on purchases.

Your quantity, the same recipe.

Sign in to change the batch weight and adapt the formula.

Sign in Create an account

From formula to gelato

Method

  1. Combine the powders (skim milk powder, sugars, stabilizer).

  2. Heat the milk with the cream.

  3. Add the powders when cream and milk reach about 40 °C.

  4. Without stopping stirring, pasteurize by bringing the mix to 85 °C for a couple of minutes.

  5. Let the mix age in the fridge for 6 to 12 hours.

  6. Add the ricotta and blend well.

  7. Churn in an ice cream machine.

  8. When the gelato is ready, add the rum directly into the ice cream machine and finish churning.

  9. On extraction, ripple with the pistachio grains.

The method

The balance, in numbers.

Mix composition and freezing curve. POD17.43 PAC33.32 Serv. temp.-15.8 °C
Sugars
17.34%
Fats
6.46%
MSNF
8.23%
Other solids
0.38%
Total solids
32.41%
Water
67.59%
POD
17.43
PAC
33.32
Serv. temp.
-15.8 °C
OQP
-12.7 °C
Calories
161.92 kcal
Freezing curve
0 -5 -10 -15 -20 -25 -30 -35 -40 -45 -50 -55 0 20 40 60 80 100 % frozen water
  • Serv. temp. (75%): -15.8 °C
  • OQP (70%): -12.7 °C
Andrea Rapanaro

Behind the recipe

Andrea Rapanaro

CucinaLi

Hi, I'm Andrea Rapanaro, founder of CucinaLi and author of Gelato Project.

I created Gelato Project to make artisan gelato more understandable, replicable and accessible even outside a professional lab. Starting from the meeting of cooking, technique and balancing, over the years I have developed recipes, guides and digital tools for people who want to really understand how a mix works, not just copy it.

With Gelato Project I pursue a practical, continuously evolving approach based on testing, method, curiosity and attention to the final result.

Meet Andrea
https://www.cucina.li

Keep experimenting

Browse recipes
Olive oil gastronomic gelato
Gelato Free

Olive oil gastronomic gelato
Burrata gastronomic gelato
Gelato Free

Burrata gastronomic gelato
Red onion CBT essence gelato
Gelato Free

Red onion CBT essence gelato

From your kitchen

How did it turn out? 1

Sign in to comment

Brudeni Player (Gelato Enthusiast)

Ho sostituito il rum con il liquore Strega e aggiunto 90 gr di gocce di cioccolato fondente al 70%. Una ricotta stregata eccellente. Nella migliore tradizione della cassata siciliana 😋