Ricotta Lemon Ice Cream


  • 35 oz. GalbaniĀ® Ricotta cheese
  • 1 jar lemon curd
  • 2 cups meringue nests, crushed
  • fresh raspberries and/or blackberries
  • sugar, as desired
  • 4 whole meringue nests


  • Mix lemon curd, crushed meringue and cups of ricotta thoroughly, and freeze in individual ramekins or dishes.
  • Garnish simply with the fresh berries, or puree some fresh raspberries with a little sugar and drizzle around the ice cream.
  • Top each dish with a single meringue and serve.