Creamy Ricotta Gelato

1. Prepare Milk Base

Combine milk, sugar, corn syrup, honey, and grated lemon zest in a large heavy-bottomed saucepan. Heat gently, stirring until the sugar dissolves and the ingredients are well combined.

2. Mix Cornstarch

In a medium heatproof bowl, whisk together cornstarch with a portion of milk until smooth.

3. Combine and Cook

Gradually add some of the hot milk mixture to the cornstarch mixture, whisking constantly. Return the combined mixture to the saucepan and cook until it begins to bubble and steam.

4. Strain and Cool

Strain the warm milk mixture through a fine-mesh strainer into a large heatproof bowl and place in an ice bath to cool.

5. Add Ricotta and Chill

Blend in the goat’s-milk ricotta until smooth, then chill the mixture in the refrigerator for at least 6 hours or overnight.

6. Churn and Freeze

Pour the chilled gelato base into an ice cream maker and churn. Transfer to a freezer container and freeze for an additional hour.