WISCONSIN RICOTTA GELATO

1 cup golden raisins
1/2 cup (4 ounces) light rum or grappa
2 1/2 cups light cream
1 tablespoons lemon zest, grated
9 egg yolks, large
1 1/2 cups sugar
2 teaspoons pure vanilla extract
1 pound Wisconsin Whole Milk Ricotta Cheese
8 ounces Wisconsin Mascarpone Cheese

In saucepan, combine raisins and rum or grappa. Heat to simmering; remove from heat and set aside until liquid is absorbed.

In a large saucepan, combine cream and lemon zest; heat to simmer. Remove from heat, cover and keep warm.

In large bowl beat egg yolks; gradually beat in sugar until sugar is completely dissolved and mix is light and lemon colored.

Whisk warm cream into the egg yolk mixture place over medium-low heat; cook stirring, until mixture reaches 165 degrees F on an instant read thermometer. Do not boil, as this will curdle the mixture. Strain into a bowl and add vanilla. Cover and refrigerate until cold.

Mix in Wisconsin Ricotta and Mascarpone Cheese until well blended. Pour into ice cream maker and add raisins.

When frozen, transfer to chilled container and store in freezer at least 3 hours.

Servings: 12
Source: Wisconsin Milk Marketing Board, Inc.