Cherry-Almond Ricotta Ice Cream

• 2 cups Ricotta Cheese
• 2/3 cups Sugar
• 1/8 teaspoons Salt
• 6 ounces, fluid Heavy Cream
• 1/2 teaspoons Almond Extract
• 1 cup Pitted Fresh Cherries
• 1/4 cups Chocolate Chips, Chopped (Optional)

1. This recipe makes approximately 1-1/2 quarts of ice cream.
2. Before starting, be sure your ice cream maker freezer bowl has been in the freezer for the suggested amount of time based on the manufacturer's instructions.
3. Add the ricotta cheese, sugar, salt, heavy cream, almond extract, and the pitted cherries into a food processor. Blend until combined and the cherries are broken down.
4. Freeze in the ice cream maker for about 20 minutes (follow the instructions for your particular ice cream maker).
5. If you're using chocolate chips, add them during the final 3-5 minutes of freezing.
6. The ice cream will be thick, but somewhat soft. If you prefer a firmer consistency, freeze it in an airtight container for an additional hour or so.

ricotta cheese, sugar, salt, fluid heavy cream, almond extract, fresh cherries, ubc

Taken from tastykitchen.com/recipes/desserts/cherry-almond-ricotta-ice-cream/ (may not work)