— Serves 16
This ice cream freezes quite firm, so you may want to let it sit at room temperature for 20 minutes or so before scooping. The base mixture needs to be refrigerated for at least 2 hours, and up to overnight. The churned ice cream needs to be frozen for 2 to 3 hours before serving.
2 cups blackberries, fresh or frozen
3 tablespoons icing sugar
2 tablespoons water
110g cream cheese, at room temperature
1 1/2 cups half-and-half (A mixture of equal parts light cream and milk)
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
3 tablespoons light corn syrup
1 cup heavy cream
Combine the blackberries,icing sugar and water in a deep saucepan over medium heat.
Cook, stirring frequently, until the berries are bubbling and the mixture has thickened a bit, then transfer to a heatproof bowl.
Gently mash the berries with the back of a spoon, then cover and refrigerate until ready to use.
Combine the cream cheese, 85g of the ricotta, the half-and-half, granulated sugar, vanilla extract, salt and corn syrup in a blender or food processor.
Purée until smooth.
Transfer to a mixing bowl; add the cream and the remaining ricotta, whisking gently to incorporate. The mixture should be slightly chunky.
Cover and refrigerate until the base is cold, at least 2 hours or up to overnight.
Whisk the base to recombine, then transfer to the container of an ice cream maker.
Churn according to the manufacturer's directions.
Transfer the ice cream to a freezer-safe container and mix in the chilled blackberry mixture.
For a soft consistency, serve right away; for a firm consistency, cover and freeze for 2 to 3 hours before serving.
Adapted from "Mexican Ice Cream: Beloved Recipes and Stories," by Fany Gerson (Ten Speed Press, 2017).
The Washington Post