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Ricotta Gelato Recipe

This ricotta gelato recipe from Chef Giuliano Hazan is creamy and not too sweet. The caramelized sugar perfectly enhances the ricotta flavor.

Servings: 8

Active time: 25 minutes

Total time:


  • 2 c whole milk
  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 10 Tbsp granulated sugar
  • 1 c whole milk ricotta (9 ounces)


  1. Pour milk into a saucepan and place over medium-low heat. Heat just until steam is released when the milk is stirred—but do not let it come to a boil.
  2. While milk is heating, place egg yolks and 6 tablespoons of the sugar in the bowl of an electric mixer and whip until creamy and pale yellow.
  3. When milk is ready, transfer it to a pitcher with a spout. With mixer on low speed, slowly add milk to whipped eggs and sugar. Once all milk has been added, add ricotta and continue mixing until smooth. Transfer the mixture back into the saucepan and place over low heat. Stir regularly with a whisk.
  4. In a small skillet or saucepan, add remaining 4 tablespoons sugar and 2 tablespoons water and place over medium-high heat. Cook without stirring until sugar has darkened to a caramel color. You can gently tip the pan to mix sugar as it is caramelizing.
  5. As soon as the sugar has caramelized, immediately pour it into the ricotta mixture in the saucepan. Mix well with a whisk until all the caramel has dissolved. Remove from heat. Transfer to a bowl and allow the mixture to cool completely. Pour into an ice cream maker and freeze following the manufacturer's directions.

Nutrition Facts

Serving Size (1/2 cup)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 170
Calories from Fat 70
Total Fat 8g (12% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 90mg (30% DV)
Sodium 55mg (2% DV)
20g (7% DV)
Dietary Fiber 0g (0% DV)
Sugars 19g
Protein 6g
Vitamin A 6%
Vitamin C 0%
Calcium 15%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.