Bo Friberg

Cinnamon Ice Cream: Low-Fat Cinnamon-Maple Ice Cream

Preparation info
  • Yield: approximately

    1 quart

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1½ cups (360 ml) part-skim ricotta cheese
  • 1 pint (480

Method

  1. Puree the ricotta cheese. Stir in the yogurt and maple syrup.
  2. Scrape the seeds from the vanilla bean halves into the ricotta mixture along with the cinnamon. Discard the empty pods or rinse and save for another use if desired.
  3. Process in an ice cream freezer according to the manufacturer’s directions.