Ricotta Ice Cream

1

In a mixing bowl, combine the cream, ricotta cheese, sugar, cinnamon, and milk with an electric mixer

Furnace to medium heat, stirring constantly, until boiling point reached

Remove from heat and add lime peel

Let it sit for 10 minutes

Discard the cinnamon stick and lime peel

2

In a small refrigerator bowl, combine water and gelatin, whisking constantly with a fork

Let it hydrate for 5 minutes

Heat in a bain-marie until gelatin melts completely

3

Pass the ricotta mixture through a fine sieve and add vanilla extract and melted gelatin

Mix well and transfer to the mold

Leave to freeze for 6 hours or overnight

Calvados

1

In a saucepan, combine sugar and raspberries over medium heat, stirring occasionally, until mixture thickens slightly

Remove from heat and let it cool completely

No serving time, unmold the ice cream onto a plate, and decorate with raspberries

Serve with Calvados.