Place ricotta, cream, milk, sugar and maple syrup
into a food processor and process until mixture is
smooth. (It may be necessary to process half the
quantity at a time.)
Spoon gelato into a 20cm x 10cm x 7cm deep loaf pan.
Cover and freeze for 3-4 hours or until quite firm.
Return to food processor and process (churn) until
creamy.
Transfer to a large bowl. Add chopped pecans and
stir until combined.
Spoon into loaf pan, cover and refreeze. Scoop into
cones or small dishes and serve.
Serving
Suggestions
Drizzle with maple syrup, if desired.
Originally Submitted
2/26/2012
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