“Gelato” di ricotta

• 5 eggs
• 3½ ounces (100 g) sugar
• 5 <

Separate the eggs. Beat the whites with a fork or whisk until stiff peaks form. Put the egg yolks in a bowl and add the sugar. Whip with an electric mixer at medium speed for about 20 minutes. Stir in the rum, a tablespoon at a time, then add the ricotta, forcing it through a large-mesh sieve. Mix g