• Milk – 3 Cups Whole Milk Divided
• Cornstarch – 3 Tbs
• Sugar – 1 Cup
• Ricotta – 1 Cup Whole Milk drained of loose liquid
• Vanilla or Almond Extract – 2 Tsp
• Cinnamon – 1 Tsp
Dissolve the corn starch in ¼ cup of milk in a small bowl.
Combine the remaining milk, sugar, vanilla, and cinnamon in a large saucepan stirring so that the sugar dissolves and does not stick to the bottom of the pot. Slowly bring to a boil over medium heat. Whisk in the corn starch mixture which has completely dissolved and continue to cook and stir until it is thick. Let cool completely and then refrigerate until fully chilled.
Combine the ricotta with the chilled custard and freeze in an ice cream maker according to those instructions of the manufacturer.
This will make app. 1 ½ quarts.