No-Fuss ricotta and honey gelato

Name: No-Fuss ricotta and honey gelato
Yield: 1000 g
Cuisine: Italian

A home version with more ricotta and cream to give structure without stabilizers, and sugar instead of atomized glucose. Honey, a great natural antifreeze, keeps the gelato soft.

A recipe by Andrea Rapanaro

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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