Source: gelatoincasa.org

Presentation

A stracciatella ice cream prepared with milk, cream, sugar and chocolate but with the addition of ricotta, basil leaves and pine nuts.

Ingredients

280 g of milk

60 g cream

80 g of sugar

80 g of ricotta cheese

20 g of dark chocolate

2-5 basil leaves

25 g pine nuts

Preparation

Toast the pine nuts so that they are cold when you put them in the ice cream.

Towards the end of the toasting, add a pinch of salt to the pine nuts and mix them well.

Once toasted, turn them over on a piece of paper towels and let them cool.

Add milk, ricotta cream and sugar and mix.

Just before creaming, add 2-5 basil leaves (depending on the size) and blend well.

Then put the mixture to cream and when it is almost ready, add the chopped chocolate.

Then remove from the ice cream maker and add the toasted and salted pine nuts to the ice cream.

If you want to harden the ice cream or store it in the freezer, I recommend adding the pine nuts only when serving.

Allergens

• Milk: included among the allergens by EU Regulation 1169/2011
• Cream: presence of lactose and milk proteins
• Dark chocolate: check for soy lecithin
• Cottage cheese: milk allergens
• Basil: possible cross-reaction in case of allergy to parietaria or spices
• Pine nuts: not included in the list of allergens of EU Regulation 1169/2011

Notes

• Sugar: to be avoided in children with processes potentially still in place (possible presence of cancer cells)
• Possible substitutions of sugar with sweetener, milk with donkey milk or vegetable drinks and cream with vegetable cream.

Safety / Intended use

• Recommended in case of Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia
• Not to be administered in case of diarrhea
• Product to be prepared and handled following strict hygienic conditions
• When intended for children, reduce the size of the ingredients making them homogeneous