Italian dessert chocolate ice cream Semifredo

Treat yourself to incredibly tender homemade ice cream! Do you like ice cream? As for me, I just adore him! Especially homemade) well, how can you pass by a delicate, silky and creamy dessert! Therefore, today it is with great pleasure that I share with you a very simple, but at the same time incredibly delicious Italian chocolate ice cream Semifredo. This ice cream is based on only three main ingredients: ricotta cheese, cream and powdered sugar. And if you wish, you can make this ice cream vanilla, chocolate, caramel, etc., you just have to turn on your imagination) The main advantage of this ice cream is that it does not need an ice cream maker and during freezing it does not need to be mixed at all, crystals do not form in it! So, let's get started:)

-AkT®iS@-

The author of the recipe

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Composition / ingredients

servings:

Ricotta

350

Powdered sugar (or to taste)

150

Fat cream (from 33%)

200

Bitter chocolate

100

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 6 g

Fats 34 % 17 g

Carbohydrates 54 % 27 g

299 kcal

GI: 7 / 4 / 89

Step-by-step cooking

Cooking time: 20 min

Step 1:
First prepare the ingredients.
Step 2:
Next, put the ricotta in a large bowl. Add powdered sugar to it (you can replace it with fine sugar) and vanilla.
Step 3:
With a mixer or whisk, beat the ricotta until a fluffy and homogeneous cream is obtained. If you use fine sugar, then whisk until it completely dissolves.
Step 4:
70 g of dark bitter chocolate is melted in the microwave or in a steam bath. Be especially careful if you melt in the microwave. Warm up the chocolate for 10-15 seconds, stirring it thoroughly each time. Let the melted chocolate cool down a little.
Step 5:
Finely chop the remaining 30 g of chocolate with a knife.
Step 6:
Add the cooled melted chocolate to the ricotta whipped with powdered sugar.
Step 7:
Beat thoroughly with a mixer until a smooth chocolate cream is obtained.
Step 8:
Add chopped chocolate.
Step 9:
And already carefully stir with a spatula so that the pieces of chocolate are evenly distributed in the mass.
Step 10:
Beat well-cooled fatty cream to a lush dense foam. Just be careful and do not break the cream, otherwise you will get butter!
Step 11:
Add the whipped cream in parts to the chocolate base.
Step 12:
Mix everything thoroughly. We should get a very delicate, soft and fragrant chocolate cream. By the way, this cream is perfect for layering cakes, you can decorate cupcakes with it (then it's better to melt all the chocolate, otherwise the chopped pieces may get stuck in a pastry bag) or just serve in glasses. But we're cooking ice cream, so we're cooking next :)
Step 13:
Any baking dish (I have a cupcake mold with a size of 13x24 cm and a depth of about 6 cm) or a plastic container for freezing is lined with cling film (if you cook in a plastic container, then you can skip this step).
Step 14:
We transfer the finished chocolate base to the prepared container. We also cover the top with a film or lid.
Step 15:
We send our ice cream to the freezer and forget about it for 4-5 hours or all night!
Step 16:
That's it, the delicious Semifredo chocolate ice cream is ready! It is incredibly delicate and silky!
Step 17:
Bon appetit!