Honey Ricotta Gelato

• 2/3 cup whole milk
• 1 cup heavy cream
• 1/2 cup honey
• 1/2 teaspoon salt
• 4 egg yolks
• 1 tablespoon sugar
• 4 ounces fresh ricotta

1. Place a medium metal bowl in the freezer to chill. Heat cream, milk, honey and salt over medium heat until bubbles form. In a separate bowl, whisk the egg yolks and sugar.
2. Temper the eggs with the milk mixture by adding about 1/4 cup at a time and stirring. Do this two or three times.
3. Add the tempered egg mixture to the saucepan of warm milk. Turn the heat to low. Cook, stirring gently, until the mixture thickens to a loose custard. You can check by coating the back of a spoon and running your finger over the spoon. If it leaves a clear trail, it is ready.
4. Strain the custard through a fine mesh strainer into the chilled metal bowl. Stir in the ricotta cheese and mix well.
5. Chill the mixture in your refrigerator 20 minutes and then process in an ice cream maker.

milk, heavy cream, honey, salt, egg yolks, sugar, fresh ricotta

Taken from food52.com/recipes/10431-honey-ricotta-gelato (may not work)