Ricotta Ice Cream Candied Fruit & Pistachios, served with Sweet Cherry Compote
The recipe of the Sicilian gelato-inspired dessert came from David Lebovitz's blog, one of my favorite blogs. Fresh ricotta, honey, candied citrus and pistachios in custard ice cream sounded like heaven for me. I made some changes as usual. I used agave syrup for sugar. I used only three egg yolks instead of five. I used candied lemon, orange, and citron for candied fruit. I used kirsch that was optional. As the recipe recommended, I served the ice cream with homemade sugar-free sweet cherry compote along with Belgian butter waffle cookies. J first didn't identify what kind of ice cream it was. I guess ricotta wasn't his standard ice cream ingredients. He seemed like the ice cream, so I suppose he approved it.
