Triple Chocolate Ricotta Ice Cream

Step 1

Place the first 7 ingredients in a blender; cover and blend until combined, about 1 minute. Add cream and cooled melted chocolate; cover and blend until slightly thickened, about 30 seconds.

Step 2

Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze.

Step 3

Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.