Ricotta Gelato

1. Heat Milk Mixture

Combine 3 cups of milk, the sugar, corn syrup, honey, and the grated lemon zest in a large heavy-bottomed saucepan. Heat over medium heat, stirring occasionally, until it just begins to simmer.

2. Mix Cornstarch

While the milk mixture is heating, whisk together the cornstarch and the remaining 0.5 cups of milk in a medium heatproof bowl until smooth.

3. Temper Cornstarch Mixture

Once the milk mixture is simmering, take about 1 cup of the hot liquid and slowly whisk it into the cornstarch mixture to temper it.

4. Thicken Mixture

Return the tempered cornstarch mixture to the saucepan with the rest of the hot milk mixture. Cook over medium heat, stirring constantly, until the mixture begins to bubble around the edges and steam rises, indicating it has thickened sufficiently.

5. Cool Mixture

Strain the thickened mixture through a fine-mesh strainer into a large heatproof bowl set over an ice bath to cool it quickly. Stir occasionally until the mixture is cold to the touch.

6. Blend Ricotta

Once the mixture is thoroughly chilled, blend the ricotta into it using an immersion blender or a regular blender until smooth.

7. Chill Mixture

Strain the blended mixture again into another bowl to ensure ultimate smoothness and then chill it in the refrigerator for at least 6 hours or overnight.

8. Churn Gelato

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

9. Freeze Gelato

Transfer the gelato to a freezer container and freeze for at least 1 hour until firm.