Chestnut and Ricotta Semifreddo (Ice Cream)

If you love ice cream, wait until you try this recipe. Fresh chestnuts are available in winter, but you can buy canned chestnuts and pureed them. If you use fresh, you have to peel them open, boil and pureed them. For the purpose of this recipe, it doesn't make any difference whether you use fresh or canned. Enjoy this special treat.

Ingredients

• 1-1/4 cups milk
• 2-1/4 cups sugar
• 3 Tablespoons butter
• 1/2 cup dark rum
• 1 pound ricotta cheese
• 1-1/2 pounds chestnut puree (see Note below)
• 1/4 cup chopped candied lemon peel

Method

1. In a saucepan over medium heat, combine the milk and 1/4 cup of the sugar and heat until the sugar is dissolved. Set aside.
2. In a large stainless steel saucepan over low heat, combine the butter, the remaining 2 cups of sugar, the rum, and 1 cup of water and beat until the sugar is dissolved.
3. Remove from the heat and stir in the ricotta, chestnut puree, and candied lemon peel. Mix in the reserved milk-sugar mixture.
4. Process in an ice cream machine, scoop into bowls, and serve immediately.

(Source: homecooking.about.com)