Ricotta ice cream

Ingredients:

• 1 cup heavy whipping cream, chilled
• 450 g low-fat ricotta
• 1 can (400 g) of condensed milk with sugar
• Zest of 2 oranges
• 1 vanilla bean (scrape out the seeds) or 1 tbsp clear vanilla extract
• A pinch of coarse salt, optional
• 1 cup raspberries
• 0.5 cup chopped pistachios

Preparation:

1. Pour the whipped cream into the bowl of a food processor. Beat until stiff peaks form, about 1.5 minutes, being careful not to overbeat. Transfer the whipped cream to a bowl.
2. Return the food processor bowl to its original position (no need to wash it). Add the ricotta, condensed milk, orange zest, vanilla seeds, and salt, if using. Process until smooth, about 2 minutes.
3. Using a silicone spatula, carefully fold the ricotta mixture into the whipped cream. Transfer to a lidded container and freeze for at least 6 hours until the ice cream is set.
4. Serve garnished with raspberries and chopped pistachios.